Mix together the diced ham, chopped scallions and diced cherry tomatoes in a bowl. In another bowl, beat the egg and milk with a fork. Chill these ingredients as you prepare the pastry.

Preheat the oven to 425°F (210°C). Grease a 12-tin mini muffin pan.

Sprinkle a little all purpose flour on surface, roll out the pastry. If the pastry cracks when rolling out, use your fingers and slightly pinch to seal the crack.

Use a 3" (7.5cm) round cutter. Cut out 12 circles and place each in a cup of the pan. Gently press down with your finger to form a shallow cup.

Divide the mixture of ham, scallions and tomatoes equally among the 12 cups. Fill each cup with the egg and milk mixture until 80-90% full. Sprinkle the cheese on top.

Bake for 18-20 minutes or until the mini quiches are set and golden. Garnish with some chopped scallions. Serve warm.