# What You’ll Need:
→ Crust
01 - 1 sheet ready-rolled shortcrust pastry (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
# 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 glass. Press each round firmly into the muffin tin cups to create the crust base.
03 - In a mixing bowl, whisk together eggs, whole milk, and heavy cream until smooth. Fold in grated cheddar, diced bell pepper, chopped spinach, sliced green onions, minced garlic, salt, black pepper, and nutmeg if using.
04 - Spoon the filling evenly into each pastry-lined cup, filling approximately three-quarters full.
05 - Bake in the preheated oven for 18 to 20 minutes, or until the filling is set and the tops turn lightly golden.
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.
