As I am sure you know, you can use so many different things to fill a quiche. I used pepper, onion and some bacon, but the choice is as wide as your storecupboard! So this is adaptable.
I used two diddy little quiche dishes (with removable bases so I was careful not to have holes in the pastry) which are between 9 and 10cms in diameter, depending on which bit of the flute you start from.
Ingredients to make two individual portions.
45g plain flour (I used value)
20g butter plus a smear for oiling the dishes
40g frozen mixed peppers
20g nion, finely sliced
a rasher of value back bacon, chopped (or you could use leftover chicken, ham, tuna, whatever)
1 smallish egg
75 mls milk
a good pinch of cornflour (about half a tsp, I guess)
25g grated cheese
salt, pepper, herbs
Put 1tsp oil in a small pan. If using bacon, fry the bacon first, then add the peppers and onion. If using leftover chicken or ham or some tune, no need to cook that. Fry until the bacon is properly cooked and the vegetables are softening.
White that is frying, make the pastry, wrap it and pop it in the fridge for a short while. Using your fingers or kitchen towel, smear a little butter around the inside of the baking dishes.
Divide the pastry into two equal amounts, roll each ball out and line a dish. Carefully push into the corners and make sure there are no holes. Trip the top.