# Components:
→ 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 crumbled goat cheese
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper
09 - ½ teaspoon dried thyme
→ Vegetables
10 - 2.8 oz chopped baby spinach
11 - 1 small zucchini, finely diced
12 - 1 small red bell pepper, finely diced
13 - 4 cherry tomatoes, halved
14 - 2 tablespoons finely chopped chives
→ 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 shortcrust pastry and cut 12 rounds with a 3-inch cookie cutter. Press rounds gently into muffin cups. Refrigerate while making filling.
03 - In a bowl, whisk eggs, heavy cream, whole milk, salt, pepper, and dried thyme. Fold in grated Gruyère and crumbled goat cheese.
04 - Distribute spinach, zucchini, and red bell pepper evenly into pastry-lined cups. Pour egg mixture to three-quarters full. Top each with a cherry tomato half and sprinkle with chives.
05 - Bake for 25 to 30 minutes, until filling is set and lightly golden. Let cool slightly before removing from tin.
06 - Arrange mini quiches in a wreath shape on a serving platter. Garnish with edible flowers and fresh herbs for a festive presentation.
