Instructions

1. Heat oven to 180c or 375f
2. Lightly grase or spray 12 muffin tins
3. By hand or in a food processor, mix or pulse Flour and Salt
4. Gradually mix or pulse in Vinegar and Oil until you have a fine crumb mixtue
5. Gradually add and pulse in a few Tablespoons at a time of Ice Water
6. Mix until you have a ball that sticks together
7. Stick this in a bag and pop in the freezer while you get the veggies ready
8. Divide the dough in half and roll out one half on a flour covered board about 1/4 inch thick
9. Use a small bowl or large glass to cut out rounds of dough
10. Lay each round the dough over the muffin tins, pressing gently down in the center, fitting it tightly to the edges
11. Use a sharp knife to cut the edges level with the top of the tin
12. Use the extra dough to re roll into other rounds
13. Beat the Eggs well, add the Milk and season with Sea Salt and Pepper
14. Fill the dough rimmed muffin tins with a combination of veggies and a sprinkle of cheese and herbs until they are about 3/4 of the way full
15. Pour in the Egg Mixture until just full
16. Place the muffin tin on a cookie sheet and bake 25-30 minutes until firm and the eggs are set
17. Cool completely and pop them out with a spoon