# What You Need:
→ Pastry
01 - 2 sheets store-bought puff pastry, thawed
→ Quiche Filling
02 - 4 large eggs
03 - 3/4 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup (60 g) grated Gruyère cheese
06 - 1/2 cup (60 g) grated cheddar cheese
07 - 1/2 cup (60 g) finely chopped spinach
08 - 1/4 cup (30 g) diced red bell pepper
09 - 1/4 cup (30 g) diced cooked bacon or vegetarian alternative (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 garnishing
# Steps:
01 - Set oven to 375°F and grease two 12-cup mini muffin pans.
02 - Roll out thawed puff pastry sheets on a lightly floured surface, cut 24 circles approximately 2.5 inches in diameter, and press each into the muffin cups.
03 - Whisk eggs, whole milk, heavy cream, salt, black pepper, and ground nutmeg until smooth in a mixing bowl.
04 - Fold in grated Gruyère and cheddar cheeses, chopped spinach, red bell pepper, optional bacon or vegetarian substitute, and scallions.
05 - Distribute the filling evenly among pastry-lined muffin cups, filling them nearly to the top.
06 - Bake in the preheated oven for 18 to 20 minutes until golden, puffed, and set at the center.
07 - Let the mini quiches cool slightly before carefully removing them from the pans.
08 - Place mini quiches in a Christmas tree shape on a serving platter and garnish with chopped chives or parsley along with pomegranate seeds or extra diced red bell pepper as festive ornaments.
