Bite-sized quiches with cheddar, bell pepper, spinach, and fresh herbs in a crisp crust.
# What You'll Need:
→ Crust
01 - 1 sheet ready-rolled shortcrust pastry (7.9 oz)
→ Filling
02 - 4 large eggs
03 - 1/2 cup whole milk (120 ml)
04 - 1/4 cup heavy cream (60 ml)
05 - 1 cup grated cheddar cheese (3.5 oz)
06 - 1/2 cup diced red bell pepper (2.1 oz)
07 - 1/2 cup chopped spinach, fresh or thawed and drained (2.1 oz)
08 - 1/4 cup sliced green onions (1.1 oz)
09 - 1 clove garlic, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
13 - 2 tablespoons chopped fresh parsley or chives (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Roll out the pastry and cut 24 rounds approximately 2 inches in diameter using a cookie cutter or a glass. Press each round firmly into the muffin tin cups to form a uniform base.
03 - In a mixing bowl, whisk together eggs, whole milk, and heavy cream until smooth. Stir in the grated cheddar, diced red bell pepper, chopped spinach, sliced green onions, minced garlic, salt, pepper, and nutmeg until fully combined.
04 - Spoon the prepared filling evenly into each pastry-lined cup, filling about three-quarters full to allow space for rising.
05 - Bake in the preheated oven for 18 to 20 minutes, until the filling is set and the tops are lightly golden brown.
06 - Remove from the oven and allow the mini quiches to cool in the tin for 5 minutes before carefully removing. Optionally, garnish with chopped fresh parsley or chives before serving.
