# Components:
→ Crust
01 - 1 sheet ready-rolled shortcrust pastry (about 8 oz)
→ Filling
02 - 4 large eggs
03 - ½ cup whole milk
04 - ¼ cup heavy cream
05 - 1 cup grated cheddar cheese
06 - ½ cup diced red bell pepper
07 - ½ cup chopped spinach (fresh or thawed and squeezed dry)
08 - ¼ cup sliced green onions
09 - 1 clove garlic, minced
10 - ½ teaspoon salt
11 - ¼ teaspoon ground black pepper
12 - ¼ teaspoon ground nutmeg (optional)
→ Topping (optional)
13 - 2 tablespoons chopped fresh parsley or chives
# Method steps:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Roll out the shortcrust pastry and cut 24 rounds approximately 2 inches in diameter using a small cookie cutter or glass. Press each round firmly into the muffin cups to create a base.
03 - In a mixing bowl, whisk eggs, whole milk, and heavy cream until smooth. Add grated cheddar, diced red bell pepper, chopped spinach, sliced green onions, minced garlic, salt, black pepper, and nutmeg. Stir to combine evenly.
04 - Distribute the filling evenly among the pastry-lined cups, filling each about three-quarters full.
05 - Bake in the preheated oven for 18 to 20 minutes, until the filling is set and the tops turn lightly golden brown.
06 - Allow the mini quiches to cool in the tin for 5 minutes before removing. Garnish with fresh parsley or chives if desired and serve warm or at room temperature.
