Line 3 Muffin Tins with a little butter to stop the pastry sticking.
Put the flour, polenta and cream cheese into a food processor and blitz until it looks like a fine crumb. Put crumb mixture in a bowl and add water – small amounts at a time until all of the crumbs make a firm dough. (Don’t worry if you add a little too much water – just add some more plain flour to compensate)
Lightly dust an area with plain flour, roll out the pastry until it is a couple of mm thick and cut into small circles and place in the muffin tins. It doesn’t need to line the whole case.
Place in the oven to bake at 140ºC for 15 minutes whilst you prepare your fillings.
Dice the red onions and fry gently in a glug of olive oil for a few minutes until soft. Add the bacon lardons and fry gently for a further 3 minutes.
Whisk together the eggs, double cream and English mustard – add a pinch of salt and pepper to season.
Take the muffin tins out of the oven and turn the oven up to 180ºC .
Add a generous spoonful of the onion and bacon mix to each pastry base, top with a generous teaspoon of grated cheddar. Add one tbsp of the egg/cream mix to each quiche.
Pop back in the oven for a further 25 minutes.
Take them out of the oven and run a knife round the edge of the quiches to loosen from the tins.
Allow to cool and pop in to a Tupperware box – ready to feed the hungry masses.