# What You'll Need:
→ 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 (about 60 g)
06 - 1/2 cup grated cheddar cheese (about 60 g)
07 - 1/2 cup finely chopped fresh spinach (about 60 g)
08 - 1/4 cup diced red bell pepper (about 30 g)
09 - 1/4 cup diced cooked bacon or vegetarian alternative (optional, about 30 g)
10 - 2 tablespoons finely chopped scallions
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
→ Decoration
14 - 1 tablespoon chopped chives or fresh parsley
15 - Pomegranate seeds or diced red bell pepper for garnish
# How to Make It:
01 - Preheat oven to 375°F (190°C). Lightly grease two 12-cup mini muffin pans.
02 - Roll out thawed puff pastry sheets on a lightly floured surface if necessary. Cut out 24 circles approximately 2.5 inches in diameter and gently press each into the muffin cups.
03 - In a bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and nutmeg until smooth and fully combined.
04 - Fold the grated Gruyère, cheddar, chopped spinach, diced red bell pepper, bacon or vegetarian alternative if using, and scallions into the custard mixture.
05 - Spoon the filling evenly into each pastry-lined muffin cup, filling nearly to the top.
06 - Bake for 18 to 20 minutes until the quiches are puffed, golden, and center is set.
07 - Allow the mini quiches to cool slightly in the pans before gently removing them.
08 - Arrange the mini quiches in a Christmas tree shape on a large serving platter. Garnish with chopped chives or parsley and scatter pomegranate seeds or additional diced red bell pepper to resemble ornaments.
