Method:

Preheat the oven to 180C and prepare a 12-cupcake baking tin.
For the pastry, combine the flour, sugar and salt in a food processor. Pulse to combine. add the butter and pulse in short intervals until the mixture resembles a coarse meal.
Add 6 tablespoons of the cold water and pulse a few times to process until the dough start to hold together. Don’t over process. Add one more tablespoon of water if needed. Turn the dough onto a work surface, bring the dough together then divide into two balls. Wrap the doughs in plastic wrap and allow to rest in the fridge for 30 minutes.
Remove from the fridge, dust flour on you work surface and roll out the dough to a thin layer 3mm thick. Using a large cookie cutter, cut out disks and place in the cupcake moulds. Prepare the pastry for blind baking and bake for 10 minutes.
Whisk together the eggs, milk, mustard powder, nutmeg, salt and pepper. Add the cream cheese and combine.
Remove the crusts from the oven and remove the beans and parchment paper. Place the bacon bits at the bottom of each cup, dividing evenly, followed by the cheese. Pour the egg mixture into each mould until the bacon and cheese are just covered. Bake for 25-30minutes or until the crust is golden and the filling is set. Flip the quiches onto a platter, garnish with chives and serve warm.