# Components:
→ Pastry
01 - 2 sheets store-bought puff pastry, thawed
→ Quiche Filling
02 - 4 large eggs
03 - ¾ cup whole milk
04 - ½ cup heavy cream
05 - ½ cup grated Gruyère cheese (about 60 g)
06 - ½ cup grated cheddar cheese (about 60 g)
07 - ½ cup finely chopped spinach (about 60 g)
08 - ¼ cup diced red bell pepper (about 30 g)
09 - ¼ cup diced cooked bacon or vegetarian alternative (optional, about 30 g)
10 - 2 tablespoons finely chopped scallions
11 - ½ teaspoon salt
12 - ¼ teaspoon ground 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)
# Method:
01 - Preheat oven to 375°F. Lightly grease two 12-cup mini muffin pans.
02 - Roll out thawed puff pastry on a lightly floured surface if needed. Cut 24 circles approximately 2.5 inches diameter and gently press each into muffin cups.
03 - Whisk eggs, whole milk, heavy cream, salt, black pepper, and nutmeg in a bowl until smooth.
04 - Fold in Gruyère, cheddar, spinach, red bell pepper, bacon or substitute if using, and scallions.
05 - Spoon the filling evenly into each pastry-lined muffin cup, filling nearly to the top.
06 - Bake for 18–20 minutes until quiches are puffed, golden, and centers are set.
07 - Allow to cool slightly in pans before carefully removing the mini quiches.
08 - Arrange mini quiches on a platter in a Christmas tree shape. Garnish with chopped chives or parsley and scatter pomegranate seeds or diced red bell pepper as ornaments.
