Bite-sized quiches with creamy filling, crisp crust, and colorful veggies for festive gatherings or brunch.
# What You'll Need:
→ Crust
01 - 1 sheet (8 oz) ready-rolled shortcrust pastry
→ 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
# Cooking Steps:
01 - Preheat oven to 350°F (180°C). Lightly grease a 24-cup mini muffin tin.
02 - Roll out pastry and cut 24 rounds approximately 2 inches in diameter. Press each round firmly into the muffin cups to create bases.
03 - In a bowl, whisk eggs, whole milk, and heavy cream until homogeneous. Incorporate 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 about three-quarters full.
05 - Bake in heated oven for 18 to 20 minutes or until the filling is set and the tops are lightly golden.
06 - Remove from oven and allow to cool in the tin for 5 minutes before transferring. Optionally, garnish with fresh parsley or chives before serving.
