Mini veggie quiches

MINI veggie quiches
Makes 12
For the pastry:
100g cold butter, diced, plus extra for greasing
150g plain flour, plus extra for dusting
50g wholemeal flour
1pinch of salt
2-3 tbsp ice cold water

For the filling:
100g frozen peas, thawed
1⁄2 onion, 1⁄2 a leek or 3 spring onions, finely chopped
1 pepper, any colour (or a mixture), deseeded and finely chopped
2 medium eggs
Splash of Milk
Salt and black pepper

To serve:
Tomato relish
  1. Spray or brush a 12-cup muffin tin with oil or melted butter and dust with flour, shaking out any excess.
  2. For the pastry, rub the butter into the flours with your fingertips until the mixture resembles fine breadcrumbs. Stir in a pinch of salt, then add the cold water and mix together to form a firm dough. Knead briefly on a floured surface, then wrap in cling film and chill for 20 minutes.
  3. Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the cups of the muffin tin. Line the muffin tin with the pastry circles and place in the fridge for 15 minutes.
  4. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Line each pastry case with a piece of parchment paper and fill with baking beans or uncooked rice. Bake for 10 minutes, then lift out the paper and beans and bake for another five minutes.
  5. Meanwhile, combine your chosen vegetables in a bowl. In a jug, beat together the eggs and milk and season well with salt and pepper. Fill each pastry case with some of the vegetables, then pour over the egg mixture until full.
  6. Bake for 15-20 minutes until golden and puffed. Use a skewer or chopstick to check if they are fully cooked inside. Set aside to cool, then enjoy with tomato relish.

Per serving: 140kcals, 7.8g fat (4.6g saturated), 14.3g carbs (1.1g sugars), 3.4g protein, 1.5g fibre, 0.08g sodium