# Components:
→ Crust
01 - 1 sheet ready-rolled shortcrust pastry, approximately 7.9 oz
→ Filling
02 - 4 large eggs
03 - 0.5 cup whole milk
04 - 0.25 cup heavy cream
05 - 1 cup grated cheddar cheese
06 - 0.5 cup diced red bell pepper
07 - 0.5 cup chopped spinach, fresh or thawed and squeezed dry
08 - 0.25 cup sliced green onions
09 - 1 clove garlic, minced
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon ground black pepper
12 - 0.25 teaspoon ground nutmeg, optional
→ Topping
13 - 2 tablespoons chopped fresh parsley or chives, optional
# Directions:
01 - Preheat oven to 350°F (180°C). Grease a 24-cup mini muffin tin thoroughly.
02 - Roll out pastry and cut into 24 rounds approximately 2 inches in diameter using a cookie cutter or a glass. Press each round firmly into the muffin tin cups to create a base.
03 - In a mixing bowl, whisk together eggs, whole milk, and heavy cream until smooth. Stir in cheddar cheese, diced red 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 about three-quarters full to allow space for rising.
05 - Bake in the preheated oven for 18 to 20 minutes, or until the filling is set and the tops are lightly golden.
06 - Remove from oven and allow quiches to cool for five minutes before carefully removing them from the muffin tin.
07 - Optionally sprinkle with chopped fresh parsley or chives before serving.
