# What You'll Need:
→ Pastry
01 - 2 sheets store-bought puff pastry, thawed
→ Quiche Filling
02 - 4 large eggs
03 - 3/4 cup whole milk (180 ml)
04 - 1/2 cup heavy cream (120 ml)
05 - 1/2 cup grated Gruyère cheese (60 g)
06 - 1/2 cup grated cheddar cheese (60 g)
07 - 1/2 cup finely chopped spinach (60 g)
08 - 1/4 cup diced red bell pepper (30 g)
09 - 1/4 cup diced cooked bacon or vegetarian alternative (30 g), optional
10 - 2 tablespoons finely chopped scallions
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon ground nutmeg
→ Decoration
14 - 1 tablespoon chopped chives or parsley
15 - Pomegranate seeds or diced red bell pepper for garnish
# Cooking Steps:
01 - Preheat oven to 375°F (190°C). Grease two 12-cup mini muffin pans.
02 - On a lightly floured surface, roll out the puff pastry sheets if needed. Cut 24 circles approximately 2.5 inches (6 cm) in diameter and gently press each into the mini muffin cups.
03 - In a mixing bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, and ground nutmeg until smooth.
04 - Fold in Gruyère, cheddar, chopped spinach, diced red bell pepper, bacon or vegetarian alternative if using, and scallions.
05 - Spoon the filling evenly into each pastry-lined muffin cup, filling nearly to the top.
06 - Bake for 18 to 20 minutes, or until the mini quiches are golden brown, puffed, and the centers are fully set.
07 - Allow to cool slightly in the pans before carefully removing each mini quiche.
08 - Arrange the mini quiches on a large platter in the shape of a Christmas tree. Garnish with chopped chives or parsley and scatter pomegranate seeds or extra diced red bell pepper as decorative ornaments.
