Mini Quiches Lorraine

Method

1. To make the pastry, place the flour and butter into a food processor or Thermomix and process until the mixture resembles fine breadcrumbs. Add the water and process until the mixture just comes together. Transfer the dough onto a lightly floured work surface and knead until just smooth. Shape into a disc (this makes it easier to roll out), wrap in plastic wrap and place in the refrigerator for at least half an hour (or until needed) to rest and firm.
2. Preheat oven to 180C. Lightly grease 6 x 8 cm fluted quiche tins.
3. Remove the pastry from the refrigerator and divide into 6 equal portions. Lightly flour a work surface. Working with 1 piece of pastry at a time, use a rolling pin, to roll out to a 12 cm circle. Ease the pastry circles into the prepared tins and, using your fingers, gently push the pastry into the edges of the tin. Using a sharp knife, trim any overhanging pastry.
4. Line each tin with non-stick baking paper and fill with rice or baking weights. Bake for 8-10 minutes. Remove from the oven. Remove the baking paper and rice/weights.  Bake for a further 5-10 minutes or until pale golden. Set the baked pastry cases aside to cool.
5. Once the pastry cases have cooled, scatter the ham and cheddar into the cases and sprinkle over the chives. Beat the eggs, whisk in the cream and milk and pour this mixture slowly into the cases.
6. Bake in a preheated 180C oven for 18-20 minutes or until golden and set.