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