# What you'll need:
→ Pastry
01 - 2 sheets store-bought puff pastry, thawed
→ Quiche Filling
02 - 4 large eggs
03 - ¾ cup whole milk (180 ml)
04 - ½ cup heavy cream (120 ml)
05 - ½ cup grated Gruyère cheese (60 g)
06 - ½ cup grated cheddar cheese (60 g)
07 - ½ cup finely chopped spinach (60 g)
08 - ¼ cup diced red bell pepper (30 g)
09 - ¼ cup diced cooked bacon or vegetarian alternative (30 g), optional
10 - 2 tablespoons finely chopped scallions
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon ground nutmeg
→ Decoration
14 - 1 tablespoon chopped chives or parsley
15 - Pomegranate seeds or diced red bell pepper for garnish
# Method:
01 - Preheat oven to 375°F (190°C). Grease two 12-cup mini muffin pans.
02 - On a lightly floured surface, roll out puff pastry sheets if necessary. Cut 24 circles about 2.5 inches (6 cm) in diameter and gently press each circle into mini muffin cups.
03 - In a bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, and ground nutmeg until smooth.
04 - Stir in Gruyère, cheddar, chopped spinach, diced red bell pepper, bacon or vegetarian alternative if using, and chopped scallions.
05 - Spoon the filling evenly into each pastry-lined muffin cup, filling almost to the top.
06 - Bake for 18 to 20 minutes, or until puffed, golden, and firm in the center.
07 - Allow to cool briefly in the pans before carefully removing each mini quiche.
08 - Arrange the mini quiches in a Christmas tree shape on a large serving platter. Garnish with chopped chives or parsley and scatter pomegranate seeds or additional diced red bell pepper as decorative ornaments.
