# What You'll Need:
→ Pastry
01 - 2 sheets store-bought puff pastry, thawed
→ Quiche Filling
02 - 4 large eggs
03 - 3/4 cup whole milk (180 ml)
04 - 1/2 cup heavy cream (120 ml)
05 - 1/2 cup grated Gruyère cheese (60 g)
06 - 1/2 cup grated cheddar cheese (60 g)
07 - 1/2 cup finely chopped spinach (60 g)
08 - 1/4 cup diced red bell pepper (30 g)
09 - 1/4 cup diced cooked bacon or vegetarian alternative (30 g, optional)
10 - 2 tablespoons finely chopped scallions
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
→ Decoration
14 - 1 tablespoon chopped chives or parsley
15 - Pomegranate seeds or diced red bell pepper (for ornaments)
# Directions:
01 - Preheat oven to 375°F and grease two 12-cup mini muffin pans.
02 - On a lightly floured surface, roll out puff pastry sheets if needed. Cut 24 circles about 2.5 inches in diameter and press gently into the muffin cups.
03 - Whisk together eggs, whole milk, heavy cream, salt, black pepper, and nutmeg until smooth in a mixing bowl.
04 - Fold Gruyère, cheddar, chopped spinach, red bell pepper, bacon or vegetarian alternative if using, and scallions into the egg mixture.
05 - Spoon filling evenly into each pastry-lined muffin cup, filling nearly to the top.
06 - Bake for 18 to 20 minutes until puffed, golden, and centers are set.
07 - Let quiches cool slightly in the pan before removing.
08 - Arrange mini quiches in a Christmas tree shape on a large platter. Garnish with chopped chives or parsley and scatter pomegranate seeds or diced red pepper as ornaments.
