Mediterranean Feta and Olive Mini Quiches

1.Preheat your oven to 190°C (375°F) and lightly grease a 12-cup muffin tin with olive oil.

2.In a food processor, pulse the flour and salt, then add the cold butter and pulse until the mixture resembles coarse crumbs.

3.Add ice water one tablespoon at a time, pulsing until the dough just comes together; roll out on a floured surface and cut into 12 circles to press into the muffin tin cups.

4.In a large bowl, whisk the eggs, heavy cream, garlic powder, salt, and pepper until well combined and slightly frothy.

5.Fold in the chopped sun-dried tomatoes, sliced olives, crumbled feta, half of the parmesan, and most of the fresh basil.

6.Spoon the egg mixture into the prepared crusts, ensuring the add-ins are evenly distributed, and sprinkle the remaining parmesan over the tops.

7.Bake for 20-25 minutes or until the egg filling is puffed and set, and the edges of the crust are golden brown.

8.Allow the mini quiches to cool in the tin for 10 minutes before removing; garnish with the remaining fresh basil before serving.