# Components:
→ Pastry
01 - 2 sheets store-bought puff pastry, thawed
→ Quiche Filling
02 - 4 large eggs
03 - 3/4 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup grated Gruyère cheese
06 - 1/2 cup grated cheddar cheese
07 - 1/2 cup finely chopped spinach
08 - 1/4 cup diced red bell pepper
09 - 1/4 cup diced cooked bacon or vegetarian alternative (optional)
10 - 2 tablespoons finely chopped scallions
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon ground nutmeg
→ Decoration
14 - 1 tablespoon chopped chives or parsley
15 - Pomegranate seeds or diced red bell pepper, for garnish
# Directions:
01 - Preheat oven to 375°F. Grease two 12-cup mini muffin pans to prevent sticking.
02 - On a lightly floured surface, roll out puff pastry if necessary. Cut 24 circles approximately 2.5 inches in diameter and press each gently into the muffin cups.
03 - Whisk together eggs, whole milk, heavy cream, salt, black pepper, and ground nutmeg until smooth and homogenous.
04 - Fold in grated Gruyère, cheddar, chopped spinach, diced red bell pepper, bacon or vegetarian alternative if using, and scallions evenly.
05 - Spoon the mixture evenly into the pastry-lined muffin cups, filling nearly to the top.
06 - Bake for 18 to 20 minutes until quiches have puffed, turned golden brown, and centers are firmly set.
07 - Allow quiches to cool slightly in the pans before gently removing to avoid breakage.
08 - Arrange mini quiches in a Christmas tree shape on a large serving platter. Garnish with chopped chives or parsley and scatter pomegranate seeds or diced red bell pepper as decorative ornaments.
