# What You'll Need:
→ Crust
01 - 1 sheet ready-rolled shortcrust pastry (7.9 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
13 - 2 tablespoons chopped fresh parsley or chives (optional)
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 24-cup mini muffin tin.
02 - Roll out the pastry and cut into 24 rounds approximately 2 inches in diameter using a cookie cutter or glass. Press each round firmly into the muffin cups to create a base.
03 - In a mixing bowl, whisk together the eggs, whole milk, and heavy cream until smooth. Incorporate the grated cheddar, diced bell pepper, chopped spinach, green onions, minced garlic, salt, black pepper, and nutmeg until fully combined.
04 - Spoon the filling evenly into the pastry-lined cups, filling each about three-quarters full.
05 - Bake for 18 to 20 minutes or until the filling is set and the tops turn lightly golden.
06 - Remove from the oven and allow the mini quiches to cool for 5 minutes before gently lifting them from the tin. Optionally, garnish with fresh chopped parsley or chives before serving.
