Start by either pulsing the flour and butter together for the pastry in a food processor until well mixed and starting to come together, then dribble in 1-2 tbsp cold water until you have a cohesive dough. OR use a spatula to mix the butter into the flour in a bowl before adding in the water. When it holds together, wrap in clingfilm and chill for 30 minutes to firm up the butter.

Roll the pastry no more than 2mm thick. Cut out circles just a little larger than you tin (either the miniature Victoria sponge tin or a muffin tin). Press in and patch up any holes with a little excess pastry - it's quite short so don't worry if it tears. 

Rip up a sheet of baking parchment and then scrunch it up to make it more flexible. Rip little squares big enough to press into each small quiche shell then fill with baking beans. Bake in a preheated oven at 180˚C for 15 minutes. Remove from the oven and stand for a couple of minutes before carefully removing the parchment and baking beans. 

Whilst the pastry is blind baking, prepare the filling. Crumble your feta into small chunks then chop the pepper (from a jar is more than fine) into pieces no bigger than 1cm square. Divide between the blind baked pastry cases. 

Whisk the remaining ingredients together then pour over the feta and peppers, to no higher than about 2mm below the top of the pastry to allow for rising. Bake for 20-25 minutes until puffed, golden brown and just the barest jiggle in the middle if you wiggle the tin! Cool for at least 10 minutes on a rack before attempting to unmould them and serve warm or chill in the fridge once cold and eat within 2 days.