Mini filo quiches with prosciutto, tomato and crème fraîche

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.