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.
These keep well in the fridge for a day or two, and can be frozen.
