# Components:
→ Crust
01 - 1 sheet (7.94 oz) ready-rolled shortcrust pastry
→ 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 fresh spinach, 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
13 - 2 tablespoons chopped fresh parsley or chives (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Roll out the shortcrust pastry 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 form a base.
03 - In a mixing bowl, whisk eggs, milk, and cream until smooth. Incorporate cheddar cheese, diced red bell pepper, chopped spinach, sliced green onions, minced garlic, salt, black pepper, and nutmeg if using.
04 - Spoon the filling evenly into each pastry-lined cup, filling about three-quarters full. Bake in the preheated oven for 18 to 20 minutes until the filling is set and tops are lightly golden.
05 - Remove from oven and let the quiche cups cool for 5 minutes before carefully removing them from the tin. Optionally, garnish with chopped fresh parsley or chives before serving.
