# Components:
→ Pastry
01 - 2 sheets ready-rolled shortcrust pastry (approximately 17.6 ounces total)
→ Base Mixture
02 - 4 large eggs
03 - 6.8 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 freshly grated nutmeg
→ Filling Variations (choose 2 or 3)
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 cherry tomatoes, quartered
12 - 1/3 cup caramelized onions
13 - 1/2 cup cooked mushrooms, finely chopped
14 - 1/3 cup crumbled feta cheese
→ Decorative Elements
15 - Fresh rosemary sprigs
16 - Mini mozzarella balls
17 - Pomegranate seeds
18 - Crackers or breadsticks
19 - Assorted olives
20 - Small radishes or baby vegetables
# Directions:
01 - Preheat the oven to 375°F. Lightly grease two 12-cup mini muffin tins.
02 - If needed, roll out the pastry sheet and cut into 2.5-inch diameter rounds. Gently press each round into the prepared mini muffin cups to form individual shells.
03 - In a mixing bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until fully blended and smooth.
04 - Distribute chosen filling ingredients evenly among the pastry shells, taking care not to overfill.
05 - Pour the egg mixture over the fillings, filling each pastry shell about three-quarters full.
06 - Bake in the preheated oven for 18 to 22 minutes, or until the quiches are puffed and golden brown. Remove and cool for 5 minutes before carefully removing from the tins.
07 - Arrange the mini quiches on a large serving board or platter to form a village shape. Use rosemary sprigs to represent pine trees.
08 - Enhance the display with mini mozzarella balls as snow, scattered pomegranate seeds, crackers or breadsticks for paths and fences, olives, and small radishes or baby vegetables.
09 - Serve the quiches warm or at room temperature for optimal enjoyment.
