# What You Need:
→ Pastry
01 - 1 sheet ready-made shortcrust pastry (approx. 8.8 oz)
→ Filling
02 - 4 large eggs
03 - 3.4 fl oz heavy cream
04 - 3.4 fl oz whole milk
05 - 2.8 oz grated Gruyère cheese
06 - 2.1 oz crumbled goat cheese
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper
09 - ½ teaspoon dried thyme
→ Vegetables
10 - 2.8 oz chopped baby spinach
11 - 1 small zucchini, finely diced
12 - 1 small red bell pepper, finely diced
13 - 4 cherry tomatoes, halved
14 - 2 tablespoons finely chopped chives
→ Decoration
15 - Edible flowers (e.g., pansies, nasturtiums), optional
16 - Fresh herbs (parsley, dill, chervil), for garnish
# Steps:
01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Unroll the shortcrust pastry and cut out 12 rounds using a 3-inch cookie cutter. Gently press each round into the muffin tin cups and refrigerate while preparing the filling.
03 - In a mixing bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and dried thyme. Stir in grated Gruyère and crumbled goat cheese.
04 - Divide chopped spinach, diced zucchini, and diced red bell pepper evenly among the pastry-lined cups.
05 - Pour the egg mixture into each cup, filling about three-quarters full. Top each with a cherry tomato half and sprinkle with chopped chives.
06 - Bake for 25 to 30 minutes until the filling is set and the tops are lightly golden. Let cool slightly before removing from the tin.
07 - Arrange mini quiches in a wreath shape on a large platter. Garnish with edible flowers and fresh herbs to create a floral presentation.
