# What You'll Need:
→ Pastry
01 - 2 sheets ready-rolled shortcrust pastry (approximately 17.6 oz total)
→ Quiche Base
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 of freshly grated nutmeg
→ Filling Options (select 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 mushrooms, finely chopped
14 - 1/3 cup crumbled feta cheese
→ Board Decoration
15 - Fresh rosemary sprigs
16 - Mini mozzarella balls
17 - Pomegranate seeds
18 - Crackers or breadsticks
19 - Assorted olives
20 - Small radishes or baby vegetables
# How to Make It:
01 - Set the oven to 375°F. Lightly grease two 12-cup mini muffin tins to prevent sticking.
02 - Roll out the pastry sheets if not pre-rolled. Cut into 2.5-inch rounds and gently press each round into the muffin cups to form shells.
03 - In a bowl, whisk together eggs, heavy cream, whole milk, sea salt, black pepper, and nutmeg until smooth.
04 - Distribute selected filling ingredients evenly among pastry shells, avoiding overfilling.
05 - Pour the egg mixture over fillings, filling each shell approximately three-quarters full.
06 - Bake in the preheated oven for 18 to 22 minutes until puffed and golden. Remove and cool for 5 minutes before carefully unmolding.
07 - Place the mini quiches on a large serving board, forming clusters resembling houses and use rosemary sprigs to simulate trees.
08 - Enhance the display with mozzarella balls as snow, pomegranate seeds, crackers, olives, and small vegetables for a festive presentation.
09 - Offer the mini quiches warm or at room temperature for optimal enjoyment.
