# What You 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 freshly grated nutmeg
→ Filling Variations (Choose 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 finely chopped mushrooms
14 - 1/3 cup crumbled feta cheese
→ Board Decorations
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 - Preheat oven to 375°F. Lightly grease two 12-cup mini muffin tins.
02 - Roll out pastry if needed and cut into 2.5-inch rounds. Press each round gently into muffin cups to form shells.
03 - Whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
04 - Distribute chosen filling ingredients evenly among pastry shells without overfilling.
05 - Pour egg mixture over fillings, filling each shell about three-quarters full.
06 - Bake 18 to 22 minutes until puffed and golden. Let cool for 5 minutes, then carefully remove from tins.
07 - Arrange mini quiches on a large board resembling a village; use rosemary sprigs as pine trees.
08 - Enhance the scene with mozzarella balls, pomegranate seeds, crackers, olives, and vegetables.
09 - Serve warm or at room temperature.
