# Ingredient List:
→ Crust
01 - 1 sheet ready-rolled shortcrust pastry (approximately 8 ounces)
→ Filling
02 - 4 large eggs
03 - ½ cup whole milk
04 - ¼ cup heavy cream
05 - 1 cup grated cheddar cheese
06 - ½ cup diced red bell pepper
07 - ½ cup chopped spinach, fresh or thawed and drained
08 - ¼ cup sliced green onions
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
# Directions:
01 - Preheat the oven to 350°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Roll out pastry sheet and cut into 24 rounds approximately 2 inches in diameter using a cookie cutter or glass. Press each round firmly into the muffin cups to create a base.
03 - In a mixing bowl, whisk eggs, whole milk, and heavy cream until smooth. Incorporate grated cheddar, diced red bell pepper, chopped spinach, green onions, minced garlic, salt, black pepper, and nutmeg if using. Mix evenly.
04 - Spoon the prepared filling evenly into each pastry-lined cup, filling about three quarters full.
05 - Place muffin tin in the oven and bake for 18 to 20 minutes until the filling is set and tops are lightly golden.
06 - Remove the tin from the oven and allow the quiche cups to cool for 5 minutes before removing. Optionally, sprinkle with fresh parsley or chives before serving.
