# What You'll Need:
→ Pastry
01 - 1 sheet ready-made shortcrust pastry (approximately 8.8 ounces)
→ Filling
02 - 4 large eggs
03 - ⅓ cup heavy cream
04 - ⅓ cup whole milk
05 - ½ cup grated Gruyère cheese (about 2.8 ounces)
06 - 2.1 ounces crumbled goat cheese
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper
09 - ½ teaspoon dried thyme
→ Vegetables
10 - 2.8 ounces chopped baby spinach
11 - 1 small zucchini, finely diced
12 - 1 small red bell pepper, finely diced
13 - 4 cherry tomatoes, halved
14 - 2 tablespoons finely chopped chives
→ Decoration
15 - Edible flowers (e.g., pansies, nasturtiums), optional
16 - Fresh herbs (parsley, dill, chervil) for garnish
# How To Make It:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Unroll shortcrust pastry and cut out twelve 3-inch rounds using a cookie cutter. Gently press each round into muffin cups. Refrigerate while preparing filling.
03 - In a bowl, whisk eggs, heavy cream, whole milk, salt, pepper, and dried thyme until combined. Fold in Gruyère and goat cheese.
04 - Distribute chopped spinach, zucchini, and red bell pepper evenly among pastry cups. Pour egg mixture into each, filling to three-quarters full. Top each with a cherry tomato half and sprinkle with chives.
05 - Bake 25 to 30 minutes, until filling is set and golden. Let cool slightly before removing from tin.
06 - Arrange cooled mini quiches in a wreath shape on a serving platter. Garnish with edible flowers and fresh herbs for a festive presentation.
