# What You'll Need:
→ Crust
01 - 1 sheet ready-rolled shortcrust pastry (approximately 8 oz)
→ 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 spinach (fresh or thawed and drained)
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 (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 24-cup mini muffin tin to prevent sticking.
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 form bases.
03 - In a mixing bowl, whisk together eggs, milk, and heavy cream until smooth. Fold in grated cheddar, diced bell pepper, chopped spinach, sliced green onions, minced garlic, salt, black pepper, and nutmeg if using.
04 - Spoon the filling evenly into each pastry-lined cup, filling about three-quarters full.
05 - Bake for 18 to 20 minutes or until the filling is set and tops are lightly golden.
06 - Remove from the oven and allow quiches to cool in the tin for 5 minutes before transferring to a rack. Optionally, garnish with chopped fresh parsley or chives before serving.
