# Components:
→ Pastry
01 - 1 sheet ready-made shortcrust pastry (approximately 8.8 ounces)
→ Filling
02 - 4 large eggs
03 - 3.4 fluid ounces heavy cream
04 - 3.4 fluid ounces whole milk
05 - 2.8 ounces grated Gruyère cheese
06 - 2.1 ounces crumbled goat cheese
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper
09 - ½ teaspoon dried thyme
→ Vegetables
10 - 2.8 ounces chopped baby spinach
11 - 1 small zucchini, finely diced
12 - 1 small red bell pepper, finely diced
13 - 4 cherry tomatoes, halved
14 - 2 tablespoons finely chopped chives
→ Decoration
15 - Edible flowers (e.g., pansies, nasturtiums), optional
16 - Fresh herbs (parsley, dill, chervil), for garnish
# Method steps:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Unroll the shortcrust pastry and cut 12 rounds using a 3-inch cookie cutter. Gently press rounds into muffin cups and refrigerate.
03 - In a bowl, whisk eggs, heavy cream, milk, salt, pepper, and thyme. Fold in Gruyère and goat cheese.
04 - Distribute chopped spinach, zucchini, and red bell pepper evenly in each pastry shell.
05 - Pour egg mixture into cups to three-quarters full. Place a cherry tomato half on each and sprinkle with chives.
06 - Bake for 25 to 30 minutes until filling is set and lightly golden. Allow to cool slightly before removing from the tin.
07 - Arrange mini quiches in a wreath shape on a large platter and garnish with edible flowers and fresh herbs.
