Using a stand mixer with the paddle attachment or electric hand mixer, add flour and butter until mixture is fine and grainy. Add cheese and 2 tablespoons cold water. Process until mixture just comes together to form a dough (add the extra tablespoons of water only if necessary). Dough will be dry.

Turn out onto a floured surface and shape into a ball, flatten to make a disc. It may crumble and fall apart, but do the best you can! Wrap in plastic wrap and refrigerate for 10 minutes.

Divide dough into 6 equal sections. On the same lightly floured surface, roll out dough until 2-3mm thin and round in shape. Line the pastry dishes with dough, pressing it into the crevices with your fingers. Trim excess dough from the tops. Using your fingers round the edges and patch in gaps using extra dough. Discard extra dough. Pierce the bottoms of the shells 3 times with a fork. Place in the freezer for 15 minutes to set.

Preheat oven to 350 degrees.

Place all shells on a cookie sheet and bake for 10 minutes or until crisp and lightly brown. Keep an eye out- these can go bad fast since they are so thin. Remove from oven and set aside until you are ready to make the goat cheese quiche.

Using a stand mixer with the paddle attachment or electric hand mixer, whip goat cheese until smooth. Add lightly beaten eggs slowly. Mixture will be mostly smooth, maybe a little gloppy. That is okay.

Place equal amounts of pine nuts and sun dried tomatoes in each quiche shell. Using a large spoon or ladle, fill each shell with the goat cheese mixture right up to the top.

Top with a sprinkle of salt and pepper.

Bake for 15 minutes or until the filling is spongy to the touch. Remove and garnish with chives and additional sun dried tomatoes (if desired). Serve warm.