Preheat oven to 180ºC

Cut the bell pepper in 1/8s and drizzle with a little oil. Roast skin side down for about 30 mins or until soft. Immediately take out of the oven and place in a plastic food bag or if you don’t have one wrap in cling film to prevent air escaping. Leave aside until later.

In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.

Roll on a floured surface until thin and then use a small circular cookie cutter to shape out 24 mini circles.

Place these into your greased mini muffin baking tin and refrigerate until you are ready to add your filling.

Meanwhile, head the remaining olive oil in a frying pan and slowly sauté the onions until soft but not brown.

Add the finely chopped spinach to the pan and stir for about 2 minutes until the spinach is wilted down. Remove from the heat.

Then open your bag with the peppers, peel off the skins and finely chop the flesh into tiny pieces and add to your onion and spinach mixture.

Remove your pastry from the fridge and place roughly 1 teaspoon of the vegetable mixture into each little pastry. There should be enough for 24.

Whisk the 3 eggs well and spoon 2 teaspoons of egg into your little quiches.

Finally, add a little piece of goats cheese (approx 1/2 a teaspoon) to the top of each one and place in the oven for about 25 minutes or until the egg has set and the pastry is cooked.

Serve with some slices of avocado for a delicious dinner