# What You'll Need:
→ Pastry
01 - 2 sheets ready-rolled shortcrust pastry (approximately 17.6 oz total)
→ Custard Base
02 - 4 large eggs
03 - 6.8 fl oz heavy cream
04 - 3.4 fl oz whole milk
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon ground black pepper
07 - Pinch of freshly grated nutmeg
→ Filling Variations (select two or three)
08 - 1/2 cup cooked diced bacon or smoked ham
09 - 1/2 cup grated Gruyère or Swiss cheese
10 - 1/2 cup sautéed spinach
11 - 1/2 cup quartered cherry tomatoes
12 - 1/3 cup caramelized onions
13 - 1/2 cup cooked mushrooms, finely chopped
14 - 1/3 cup crumbled feta cheese
→ Board 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
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Lightly grease two 12-cup mini muffin tins.
02 - Roll out pastry if necessary and cut into 2.5-inch rounds. Press each round gently into the muffin tin cups to form shells.
03 - Whisk eggs, heavy cream, milk, sea salt, black pepper, and nutmeg together until smooth.
04 - Distribute chosen fillings evenly among the pastry shells without overfilling.
05 - Pour the egg mixture over fillings, filling each shell about three-quarters full.
06 - Bake for 18 to 22 minutes until quiches are puffed and golden brown. Allow to cool for 5 minutes before removing from tins.
07 - Arrange mini quiches on a large board to resemble a holiday village, using rosemary sprigs as trees and decorating with mozzarella balls, pomegranate seeds, crackers, olives, and vegetables.
08 - Serve warm or at room temperature.
