# What You’ll Need:
→ Pastry
01 - 2 sheets ready-rolled shortcrust pastry (approximately 17.5 ounces total)
→ Quiche Custard
02 - 4 large eggs
03 - 7 fluid ounces heavy cream
04 - 3.4 fluid ounces whole milk
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon ground black pepper
07 - Pinch of 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 mushrooms, finely chopped
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
# Step-by-Step Guide:
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. Gently press each round into the muffin tin cups to form shells.
03 - Whisk together eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.
04 - Divide chosen fillings evenly among pastry shells without overfilling.
05 - Pour egg mixture over the fillings, filling each shell about three-quarters full.
06 - Bake for 18 to 22 minutes until quiches are puffed and golden brown. Let cool five minutes, then carefully remove from tins.
07 - Arrange mini quiches on a large board to resemble a village, clustering them as houses and using rosemary sprigs as trees.
08 - Decorate with mozzarella balls, pomegranate seeds, crackers, olives, and baby vegetables to create a festive scene.
09 - Serve warm or at room temperature.
