• Cooking oil spray, for greasing
• 4 thin slices prosciutto
• 6 sheets filo pastry
• 50g butter, melted
• 8 cherry tomatoes, halved
• 6 eggs
• 1⁄4 cup crème fraîche
• Salt and freshly ground black pepper, to season
• Chives, chopped, to serve
Preheat oven to 220°C. Lightly spray 8 holes of a 12-hole muffin tin with oil. Put prosciutto on an oven tray and bake for 8 minutes or until crisp. Set aside to cool. Break prosciutto into 16 equal pieces. Reduce oven temperature to 180°C.
Lay 1 pastry sheet on a flat surface. Brush with butter. Top with a second pastry sheet and brush with butter. Repeat layering, using remaining pastry and butter, finishing with a pastry sheet.
Cut pastry into quarters to form equal rectangles. Cut each rectangle in half, crossways, to create 8 rectangles. Line each prepared hole with 1 pastry rectangle. Put 2 tomato halves in centre of each pastry.
Put eggs and crème fraîche in a medium bowl, season with salt and pepper and whisk until smooth. Ladle egg mixture evenly into each hole, around tomato. Bake for 15 minutes or until set.
Insert 1 end of 2 prosciutto pieces in top of each quiche. Sprinkle each with chives to serve.