# Ingredient List:
→ Pastry
01 - 2 sheets ready-rolled shortcrust pastry (approximately 17.6 oz total)
→ Egg Mixture
02 - 4 large eggs
03 - 0.85 cup heavy cream
04 - 0.42 cup whole milk
05 - 0.5 teaspoon fine sea salt
06 - 0.25 teaspoon ground black pepper
07 - Pinch freshly grated nutmeg
→ Filling Variations (choose two or three)
08 - 0.5 cup cooked diced bacon or smoked ham
09 - 0.5 cup grated Gruyère or Swiss cheese
10 - 0.5 cup sautéed spinach
11 - 0.5 cup cherry tomatoes, quartered
12 - 0.33 cup caramelized onions
13 - 0.5 cup cooked mushrooms, finely chopped
14 - 0.33 cup crumbled feta cheese
→ Decorations
15 - Fresh rosemary sprigs (to mimic pine trees)
16 - Mini mozzarella balls
17 - Pomegranate seeds
18 - Crackers or breadsticks (for paths and fences)
19 - Assorted olives
20 - Small radishes or baby vegetables
# Directions:
01 - Preheat oven to 375°F. Lightly grease two 12-cup mini muffin tins.
02 - Roll out pastry if needed and cut into 2.5-inch rounds. Gently press each round into the muffin tins to form shells.
03 - Whisk together eggs, heavy cream, whole milk, salt, pepper, and nutmeg in a bowl until smooth.
04 - Divide chosen filling ingredients evenly among pastry shells without overfilling.
05 - Pour egg custard over fillings, filling each shell approximately three-quarters full.
06 - Bake for 18 to 22 minutes until puffed and golden. Allow to cool for 5 minutes before carefully removing from tins.
07 - Arrange mini quiches on a large serving board to resemble a village. Use rosemary sprigs as trees.
08 - Garnish with mozzarella balls, pomegranate seeds, crackers, olives, and baby vegetables to create a festive scene.
09 - Serve warm or at room temperature.
