Preheat the oven to 190°C, gas mark 5. Grease three 12-hole fairy cake trays.
To make the pastry, rub the butter into the flour, with a pinch of salt and pepper. Add the beaten egg, lemon juice and enough water to make the ingredients cling together into a ball. Knead gently until smooth. Roll out the pastry to a thickness of about 5mm and cut 36 rounds with a cookie cutter to line the tins.
Combine all the ingredients for the basic quiche mixture. Sprinkle your chosen filling into the pastry cases, then fill up almost to the top with the quiche mixture. Bake for 15 minutes or until set. Cool in the tin and eat warm or cold.
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