# What You Need:
→ Pastry
01 - 2 sheets store-bought thawed puff pastry
→ Quiche Filling
02 - 4 large eggs
03 - 3/4 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup grated Gruyère cheese (about 60 g)
06 - 1/2 cup grated cheddar cheese (about 60 g)
07 - 1/2 cup finely chopped spinach (about 60 g)
08 - 1/4 cup diced red bell pepper (about 30 g)
09 - 1/4 cup diced cooked bacon or vegetarian alternative (optional, about 30 g)
10 - 2 tablespoons finely chopped scallions
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground 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
# Directions:
01 - Preheat oven to 375°F. Grease two 12-cup mini muffin pans.
02 - Roll out puff pastry on a lightly floured surface if needed. Cut 24 circles approximately 2.5 inches in diameter and gently press each into the mini muffin cups.
03 - In a bowl, whisk eggs, whole milk, heavy cream, salt, pepper, and nutmeg until smooth.
04 - Fold Gruyère, cheddar, spinach, red bell pepper, bacon or vegetarian substitute if using, and scallions into the egg mixture.
05 - Divide filling evenly among pastry-lined muffin cups, filling almost to the top.
06 - Bake for 18 to 20 minutes until quiches are puffed, golden, and centers are set.
07 - Let quiches cool briefly in pans before removing.
08 - Arrange mini quiches in a Christmas tree formation on a platter. Garnish with chopped chives or parsley and scatter pomegranate seeds or diced red bell pepper to mimic ornaments.
