Place the mini tart tins upside down on the shortcrust pastry and cut out a circle about ½ inch (1.5 cm) larger than tin. Fit the pastry into the tin, pressing It down, and then pushing the pastry through the fluting to rip off naturally. Trim the edges with a sharp knife. Repeat the process until all the tins are prepped with the pastry dough.
Preheat oven to 180°C/350°F (160°C fan).
Add the red capsicum (if using) and saute for a minute.
Take the prepared tart tins out of the freezer, and sprinkle the cheese into each individual tart tins . Half a tablespoon should be enough for each tart shell.
Top the mini quiches with the egg custard filling – about 2 – 3 tablespoons should be enough for each tart tin. Fill the tart tin about 80 – 85% full as the quiches will expand on baking. For leftover filling see note 2.
Bake at 180°C/350°F (160°C fan) for about 25 minutes, and then increase temp to 190°C/375°F (170°C fan). Bake at the higher temperature for about 5 – 8 minutes until the pastry is golden brown, and top is brown.