Roll out the pastry and use a pastry cutter or glass to cut 12 rounds.
Put the pastry rounds into the muffin tray.
Cut each tomato into quarters and put into the pastry rounds.
Beat all the other ingredients together with a fork and spoon it into the rounds until just below the rim.
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.
These quiches can be eaten warm or cold.
These keep well in the fridge for a day or two, and can be frozen.