# Ingredients:
→ Pastry
01 - 2 sheets ready-rolled shortcrust pastry (approx. 17.6 oz total)
→ Quiche Filling
02 - 4 large eggs
03 - 6.8 fl oz heavy cream
04 - 3.4 fl oz whole milk
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon ground black pepper
07 - Pinch freshly grated nutmeg
→ Filling Variations (choose two or three)
08 - 1/2 cup cooked diced bacon or smoked ham
09 - 1/2 cup grated Gruyère or Swiss cheese
10 - 1/2 cup sautéed spinach
11 - 1/2 cup quartered cherry tomatoes
12 - 1/3 cup caramelized onions
13 - 1/2 cup cooked finely chopped mushrooms
14 - 1/3 cup crumbled feta cheese
→ Decorations
15 - Fresh rosemary sprigs
16 - Mini mozzarella balls
17 - Pomegranate seeds
18 - Crackers or breadsticks
19 - Assorted olives
20 - Small radishes or baby vegetables
# Instructions:
01 - Preheat oven to 375°F. Lightly grease two 12-cup mini muffin tins.
02 - Roll out pastry if required and cut into 2.5-inch rounds. Press each round gently into muffin cups to form shells.
03 - Whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until smooth.
04 - Distribute chosen fillings evenly among pastry shells, avoiding overfilling.
05 - Pour egg mixture over fillings to fill each shell about three-quarters full.
06 - Bake for 18 to 22 minutes until puffed and golden. Let rest 5 minutes, then carefully remove from tins.
07 - Arrange quiches on a large platter resembling a village layout. Use rosemary sprigs as trees and decorate with mozzarella, pomegranate, crackers, olives, and vegetables.
08 - Serve warm or at room temperature.
