# What You'll Need:
→ Crust
01 - 1 sheet ready-rolled shortcrust pastry (7.94 oz)
→ Filling
02 - 4 large eggs
03 - ½ cup whole milk (120 ml)
04 - ¼ cup heavy cream (60 ml)
05 - 1 cup grated cheddar cheese (100 g)
06 - ½ cup diced red bell pepper (60 g)
07 - ½ cup chopped spinach, fresh or thawed and squeezed dry (60 g)
08 - ¼ cup sliced green onions (30 g)
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
# Method:
01 - Preheat the oven to 350°F. Grease a 24-cup mini muffin tin.
02 - Roll out the pastry and cut into 24 rounds approximately 2 inches in diameter using a cookie cutter or glass. Press each round into the muffin tin cups to form a base.
03 - In a mixing bowl, whisk together eggs, whole milk, and heavy cream until smooth. Stir in grated cheddar, diced red bell pepper, chopped spinach, sliced green onions, minced garlic, salt, black pepper, and nutmeg if using.
04 - Spoon the filling evenly into the pastry-lined cups, filling each about three-quarters full. Bake for 18 to 20 minutes until the filling is set and tops are lightly golden.
05 - Remove from the oven and let cool for 5 minutes before removing the mini quiches from the tin. Sprinkle with fresh parsley or chives if desired before serving.
