# What You'll Need:
→ Crust
01 - 1 sheet (8 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
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
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Roll out the shortcrust pastry and cut 24 rounds approximately 2 inches in diameter. Press each round firmly into the muffin tin cups to create a base.
03 - In a mixing bowl, whisk together eggs, whole milk, and heavy cream until homogenized. Incorporate grated cheddar, diced bell pepper, chopped spinach, sliced green onions, minced garlic, salt, black pepper, and nutmeg, mixing evenly.
04 - Distribute the filling evenly among the pastry-lined cups, filling each cup about three-quarters full.
05 - Bake in the preheated oven for 18 to 20 minutes until the filling is firm and the tops are lightly golden.
06 - Remove the tin from the oven and allow the mini quiches to cool for 5 minutes before carefully removing from the muffin cups.
07 - Optionally, sprinkle with freshly chopped parsley or chives before serving.
