Mini vegetable quiches

To make the pastry, sift the flour into a large bowl and rub in the butter until you have a soft texture.

Add small dashes (about 1 tbsp at a time) of cold water until you have a firm dough.

Roll into a ball, cover with cling film, and place in the fridge for 30 minutes.

Preheat the oven to 190 degrees.

Roll the pastry out onto a floured surface.

Oil your cupcake tin, and then dust with flour.

Cut out the pastry and line the cupcake cases with the pastry, then place a small amount of grease-proof paper in each and fill with baking beans. (If you don't have baking beans, raw rice or lentils also work well).

Bake for 10 minutes, remove the beans, and bake for a further five minutes. Remove the quiches from the oven and reduce the temperature to 180 degrees.

To make the filling, gather your vegetables and sauté in olive oil with the oregano and garlic for three to four minutes.

Beat the eggs and crème fraiche together and stir in the vegetables. Spoon the filling into the pastry cases and bake for 20-25 minutes or until the quiches are set and golden.

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