Mini Pumpkin and Cherry Tomato Quiches

300g pumpkin, peeled and cut into 1cm cubes
Olive oil spray
12 slices white bread, crusts removed
12 cherry tomatoes, halved
125g Spreadable Cream Cheese
3 eggs
1/4 cup cream
2 tablespoons chopped chives
Salt and pepper, to taste

Place pumpkin on a lined baking tray and spray with oil. Bake in a hot oven at 200°C for 15 minutes or until tender.
Roll each slice of bread to flatten, then press into 12 x 1/3 cup capacity greased muffin pans. Spoon in the pumpkin and tomato.
Whisk the cream cheese, eggs, cream, chives and seasonings until smooth, then spoon evenly over the vegetables.
Bake in a hot oven at 200°C for 15-18 minutes until golden. Cool slightly, then remove and serve warm or cold.