# What You'll Need:
→ Pastry
01 - 1 sheet ready-made shortcrust pastry (approximately 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 parsley, dill, and chervil for garnish
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Unroll the shortcrust pastry and use a 3–3.1 inch cookie cutter to cut 12 rounds. Gently press each round into the muffin tin cups. Refrigerate while preparing the filling.
03 - In a mixing bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and dried thyme. Stir in the grated Gruyère and crumbled goat cheese.
04 - Distribute chopped spinach, diced zucchini, and red bell pepper evenly among the pastry-lined cups.
05 - Pour the egg and cheese mixture into each cup, filling them about three-quarters full. Top each with half a cherry tomato and sprinkle with chopped chives.
06 - Bake for 25 to 30 minutes, until the filling is set and tops are lightly golden. Allow to cool slightly before removing from the muffin tin.
07 - Arrange the mini quiches in a wreath shape on a serving platter. Garnish with edible flowers and fresh herbs to create a floral presentation.
