# Components:
→ Pastry
01 - 2 sheets store-bought puff pastry, thawed
→ Quiche Filling
02 - 4 large eggs
03 - ¾ cup whole milk (180 ml)
04 - ½ cup heavy cream (120 ml)
05 - ½ cup grated Gruyère cheese (2 oz)
06 - ½ cup grated cheddar cheese (2 oz)
07 - ½ cup finely chopped spinach (1.75 oz)
08 - ¼ cup diced red bell pepper (1 oz)
09 - ¼ cup diced cooked bacon or vegetarian alternative (1 oz), optional
10 - 2 tablespoons finely chopped scallions
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon ground nutmeg
→ Decoration
14 - 1 tablespoon chopped chives or parsley
15 - Pomegranate seeds or diced red bell pepper for garnish
# Directions:
01 - Preheat oven to 375°F (190°C) and grease two 12-cup mini muffin pans.
02 - On a lightly floured surface, roll out puff pastry sheets if necessary. Cut out twenty-four 2.5-inch (6 cm) diameter circles and gently press each into the muffin cups.
03 - In a mixing bowl, whisk eggs, whole milk, heavy cream, salt, black pepper, and nutmeg until smooth.
04 - Fold Gruyère, cheddar, chopped spinach, diced red bell pepper, bacon or vegetarian alternative (if using), and scallions into the egg mixture.
05 - Spoon the filling evenly into each pastry-lined muffin cup, filling nearly to the top.
06 - Bake for 18 to 20 minutes until quiches are puffed, golden, and centers are set.
07 - Allow the quiches to cool slightly in the pans before carefully removing.
08 - Arrange mini quiches in a Christmas tree shape on a platter. Garnish with chopped chives or parsley and scatter pomegranate seeds or additional diced red bell pepper as ornaments.
