Preheat your oven to 325°F
In a mixing bowl, or food processor, add your flour and salt, mix together. Cut your cold butter into small cubes and add to your flour mixture. Using a pastry cutter cut your mixture until you have very small clumps remaining. You can also use a food processor and pulse your mixture until you have approximately pea-sized clumps remaining.
Add water that is very cold to your flour mixture and stir your mixture just until it begins to form a clump of dough. Roll the dough out onto a lightly floured surface and roll the dough to be approximately ¼ inch thick.
The circle cookie cutter, or a round glass top, cut your crust into small circles, then place it into a lightly greased muffin tin. When all of the muffin tin openings have been filled with crust, set the tin aside.
Now it’s time to make you’re filling. Into a mixing bowl add your eggs and whisk well. Then, add milk, salt, pepper, all-purpose flour, and shredded cheese. Stir to combine.
Pour your egg filling into your prepared muffin tins and fill approximately ½ to ¾ full. Place into your oven and bake for 15 to 20 minutes and then check on your mini quiche periodically until done. Remove from the oven and allow your quiche to cool slightly before serving. Then serve one warm and enjoy.