Mini Ricotta, Basil and Tomato Quiches Recipe

Quiches are one of those wonderful recipes that can be adapted to suit all taste buds.
I have tasted the genuine ones in Paris and I loved these little quiches that we ate at a wonderful little quaint restaurant in the 6th Arrondissement. I have tried to copy them and with the help from the waitress I have come up with these lovely little delights. I have changed them to suit a busy lifestyle. Over there, they made their own pastry but here I have just used frozen puff pastry.

INGREDIENTS:
3 sheets frozen puff pastry ( I use the one with butter)
1/4 cup finely grated parmesan cheese
1/4 cup freshly grated tasty cheddar cheese
300g ricotta cheese
2 green spring onions - finely sliced
2 tablespoons fresh basil - finely chopped (can use basil in the tube)
4 eggs
1/3 cup fresh cream
12 grape or cherry tomatoes - halved
sea salt and freshly ground black pepper to taste

METHOD:
Preheat oven to 180C.
Lightly spray a large 12 hole muffin pan with some olive oil spray.
Using a 10.5cm round cutter, cut out 12 rounds from the pastry and line each muffin hole with it.
Beat the eggs together with beater till just starting to become fluffy. Do not beat too much. Add basil, cream, cheeses, onions and ricotta to eggs and mix through until combined. Add a little salt and pepper to taste.
Pour equal amounts into each pastry case and top 2 halves of tomatoes into each quiche with the cut side facing up.
Cook in oven for 30 minutes or until golden brown and you can see they are set.
Remove and allow to cool for several minutes before turning out onto a wire rack to cool down.
Serve with a lovely tossed salad and some fresh crusty bread. These taste just as good hot or cold.
You can store in an airtight container for several days in the refrigerator.