# What you'll need:
→ Pastry
01 - 2 sheets ready-rolled shortcrust pastry (about 17.6 oz total)
→ Basic Filling
02 - 4 large eggs
03 - 0.85 cup heavy cream
04 - 0.42 cup 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 cherry tomatoes, quartered
12 - 1/3 cup caramelized onions
13 - 1/2 cup cooked mushrooms, finely chopped
14 - 1/3 cup crumbled feta cheese
→ Board 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
# Method:
01 - Preheat oven to 375°F. Lightly grease two 12-cup mini muffin tins.
02 - Roll out pastry if needed and cut into 2.5-inch rounds. Gently press each round into the mini muffin tins to form shells.
03 - Whisk eggs, heavy cream, whole milk, salt, pepper, and nutmeg together until smooth.
04 - Distribute chosen fillings—cheese, meats, and vegetables—among the pastry shells without overfilling.
05 - Pour the egg mixture over fillings, filling each shell about three-quarters full.
06 - Bake for 18 to 22 minutes, until puffed and golden. Remove and let cool for 5 minutes before carefully removing from tins.
07 - Place mini quiches on a large board in a village layout; use rosemary sprigs as trees.
08 - Add mini mozzarella balls, pomegranate seeds, crackers, olives, and vegetables to create a festive scene.
09 - Serve warm or at room temperature.
