Mini Quiche Lorraine

1. Grease the tin with butter and dust with a little flour. This will stop it sticking.

2. Thinly slice the onions. Fry on a medium to low heat in a little oil , stirring occasionally for roughly 10 minutes. Whilst you wait start on the pastry.

3.Lightly dust your work surface with flour. Unroll the packet of pastry.  Sprinkle it with some chopped frozen herbs. I used an Italian mix. Roll the pastry up along the long edge. Cut the pastry in half. Roll it stretching it slightly till the two pieces are the roughly the length that they originally were. Divide each half into 6 equally sized pieces. You should have 12 in total. Stand a piece up on its end and then press downwards with the palm of your hand. You should have a circle shape. With a rolling pin roll the circle out till it is roughly large enough to fill the bun tin. Then place it in the tin. Repeat with the remaining 11 pieces. Put the tin in the fridge to cool until the filling is ready.

4. Add the diced bacon or pancetta to the fry pan and fry for 5 more minutes. Turn off the heat.

5. Mix together the eggs and creme fraiche and add to frying pan. Season with a little freshly ground pepper.

6. Preheat the oven to Fan 200 degrees Centigrade.

7. Once the pastry has rested for 20 minutes fill the bun tin with the filling. I use an ice cream scoop which is roughly the right size. Try not to over fill the pastry as the filling will puff up when it cooks.

8. Cook for approximately 25 minutes until pastry and topping are slightly brown.

9. Leave to cool of a wire rack for 15 minutes before serving. Can be served warm or cold.