Mini cheese and tomato quiches

Method

• step 1

  Preheat the oven to 200 C.

• step 2

  Grease a muffin or fairy cake tray.

• step 3

  Roll out the pastry and use a pastry cutter or glass to cut 12 rounds.

• step 4

  Put the pastry rounds into the muffin tray.

• step 5

  Cut each tomato into quarters and put into the pastry rounds.

• step 6

  Beat all the other ingredients together with a fork and spoon it into the rounds until just below the rim.

• step 7

  Bake for 20 minutes, until the pastry is golden and the filling is set. Leave to cool in the tin for 5-10 minutes. Slide a palette knife around the edge of each tart to loosen it and then take it out of the tin.

• step 8

  These quiches can be eaten warm or cold.