# Ingredient List:
→ Pastry
01 - 2 sheets ready-rolled shortcrust pastry (approximately 17.6 oz total)
→ Custard Base
02 - 4 large eggs
03 - 7 fl oz heavy cream
04 - 3.4 fl oz whole milk
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon ground black pepper
07 - Pinch of freshly grated nutmeg
→ Filling Variations (choose 2 or 3)
08 - 1/2 cup cooked diced bacon or smoked ham
09 - 1/2 cup grated Gruyère or Swiss cheese
10 - 1/2 cup sautéed spinach
11 - 1/2 cup quartered cherry tomatoes
12 - 1/3 cup caramelized onions
13 - 1/2 cup cooked mushrooms, finely chopped
14 - 1/3 cup crumbled feta cheese
→ Board Decoration
15 - Fresh rosemary sprigs
16 - Mini mozzarella balls
17 - Pomegranate seeds
18 - Crackers or breadsticks
19 - Assorted olives
20 - Small radishes or baby vegetables
# Directions:
01 - Preheat oven to 375°F. Lightly grease two 12-cup mini muffin tins.
02 - Roll out pastry sheets if necessary. Cut into 2.5-inch rounds and gently press each into the muffin cups to form shells.
03 - In a bowl, whisk together eggs, heavy cream, whole milk, sea salt, black pepper, and nutmeg until smooth.
04 - Divide chosen fillings evenly among pastry shells without overfilling.
05 - Carefully pour the egg mixture over the fillings, filling each shell approximately three-quarters full.
06 - Bake for 18 to 22 minutes until puffed and golden. Let cool for 5 minutes before removing from tins.
07 - Place mini quiches on a large board arranged as a village. Use rosemary sprigs as trees and decorate with mozzarella balls, pomegranate seeds, crackers, olives, and vegetables.
08 - Serve warm or at room temperature.
