Mini Quiches

When using flour for baking I try to use wholemeal or if it doesn't really work i try half and half - this is one that works well with half and half. These are extremely easy to make if you use a food processor.

90g plain flour, 90g wholemeal flour sifted
pinch of salt
90g of unsalted butter,chilled and diced, 15g for the filling
1 egg yolk
1 tbsp cold water
1 leek washed and finely chopped
1 courgette or red pepper finely chopped
50g cheese - gruyere, emental or hard goats cheese
sprig of rosemary
2 large eggs beaten
200ml full fat milk

1. Chill a muffin tin - makes them so much easier to eat in this size and great for lunch boxes. Put flour, salt and butter into the processor and mix until it looks like breadcrumbs.
2. Add the egg yolk, and if necessary the water, until the pastry draws together into a ball.
3. Roll the pastry to about 2.5mm thick and cut into circles to line your muffin tin with. Chill in the fridge for 1 hour.
4. Preheat the oven to 180/gas mark 4. Heat the remaining butter in a frying pan and sweat the leak for 5 mins. Add the courgette/pepper and fry for a further 5 mins until browned. Spoon the mixture into the pastry cases and then sprinkle with cheese.
5. Chop the rosemary leaves. Whisk the milk and eggs together, then add the herbs season with black pepper. Pour over the filling in the pastry cases. Cook for about 20mins or until golden and fluffy.