Mini Party Quiches

Preheat oven to 425. Coat twenty-four 1 3/4 inch muffin cups with cooking spray; set aside. For pastry, in a large bowl stir together flour, Parmesan cheese, and salt. Add oil all at once. Mix until crumbly. Add 2 tbsp of the ice-cold water; stir to combine. Add enough remaining water, 1 tbsp at a time, until flour is moistened. Gather in a ball, then knead gently just until pastry holds together. Divide pastry in 24 portions. Press each portion in a muffin cup. Do not prick. Back for 8-10 minutes or just until pastry begins to brown. Remove from oven; set aside. Reduce oven to 350. For quich filling, in a small bowl whisk together egg, milk, and pepper. Stir in cheese and onion. Fill each pastry cup with about 1 tsp filling. Top each quiche with a tomoto slice or herb leaves. Bake quiches for 20 minutes or until filling is puffed and set. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups, serve warm.