# Components:
→ 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 baby spinach, chopped
11 - 1 small zucchini, finely diced
12 - 1 small red bell pepper, finely diced
13 - 4 cherry tomatoes, halved
14 - 2 tablespoons chives, finely chopped
→ Decoration
15 - Edible flowers (e.g., pansies, nasturtiums), optional
16 - Fresh herbs (parsley, dill, chervil), for garnish
# Directions:
01 - Set oven to 350°F. Lightly grease a 12-cup muffin tin with butter or use nonstick spray.
02 - Unroll pastry sheet and cut out twelve 3-inch rounds. Gently press each into muffin cups. Chill while preparing filling.
03 - In a bowl, whisk eggs, heavy cream, milk, salt, pepper, and thyme. Fold in Gruyère and goat cheese until combined.
04 - Evenly distribute chopped spinach, diced zucchini, and red bell pepper among the pastry-lined cups.
05 - Pour egg mixture into each cup about three-quarters full. Top each with a cherry tomato half and sprinkle chives over the top.
06 - Bake for 25 to 30 minutes until filling is set and lightly golden. Allow to cool slightly before removing from tin.
07 - Place mini quiches in a wreath shape on a serving platter. Garnish with edible flowers and fresh herbs for an elegant presentation.
