Pre-heat the oven to gas 5. Grease a 12 hole muffin tin.

Unroll the pastry and cut out 12 circles using a pastry cutter slightly larger than the size of the muffin tin holes. I used a jam jar lid to stamp out mine. If there's enough leftovers you might be able to get another couple of discs worth.

Press each disc firmly into the holes of the tin until filled and then pop into the fridge to chill while you make the filling.

In a bowl mix together the eggs, creme fraiche, grated cheese, Italian herbs and a few twists of black pepper. Take the pastry cases out of the fridge and evenly divide the mixture between the holes.

Pop a few chunks of chopped sausage into each quiche and then finish with a little scattering of grated mozzarella.

Bake in the over for around 20 mins until golden and bubbling. Allow to cool and then carefully ease each mini quiche out of the tin using a small knife.

Put them into a sealed container and keep in the fridge for 3-5 days, or wrap individually in cling film and freeze until needed. They will happily defrost in a lunchbox and keep the rest of the contents nice and chilled.