From La Cuchina:

Tortini della Clara
(Clara's Little Pies)

2 c. all purpose flour
salt
1/4 c. butter
1/2 lb. gruyere cheese
2 eggs
1-1/4 c. milk
freshly ground pepper
cinnamon

Preheat the oven to 400F

Sieve the flour and salt onto a pastry board. Cut the butter into very
small cubes and leave it to soften. Then add it to the flour and knead
roughly until the ingredients are blended. The less you work the dough the
lighter the result. Make the dough into a ball; wrap it in a clean cloth or
plastic bag and put it in the refrigerator for 20 minutes.

Cut the gruyere into small pieces. Use a fork to beat the eggs without
whipping into a foam. Season lightly, add the milk and allow to stand.

Take the dough out of the refrigerator and roll it into a rectangle about
1/2 inch thick. Butter and flour 8 little round molds or mini quiche pans
(I bought small Pyrex dishes for this), then line them with the dough. Use
your fingers to lift and build up the pastry around the edges.

Place pieces of gruyere in each mold. Cover them with the beaten egg/milk
mixture. Sprinkle with freshly ground pepper and a light dusting of
cinnamon.

Arrange the molds on a baking sheet. Place in the oven and reduce the heat
to 350F. Bake for 20 minutes. Remove from the oven, allow to cool
slightly, then remove the tarts from the molds.

This is about as close to baking bread as I get. I admit that's not very
close, and I haven't made these in years

Jill