Assorted mini quiches decorated with fresh herbs, cheese, and vegetables for a charming holiday board.
# Components:
→ Pastry
01 - 2 sheets ready-rolled shortcrust pastry (approximately 17.6 oz total)
→ Quiche 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 freshly grated nutmeg
→ Filling Variations (choose 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 Decoration
15 - Fresh rosemary sprigs
16 - Mini mozzarella balls
17 - Pomegranate seeds
18 - Crackers or breadsticks
19 - Assorted olives
20 - Small radishes or baby vegetables
# Directions:
01 - Preheat the 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 rounds into muffin cups to create shells.
03 - Whisk together eggs, heavy cream, whole milk, salt, pepper, and nutmeg until smooth.
04 - Distribute chosen filling combinations evenly among pastry shells without overfilling.
05 - Pour egg mixture over fillings, filling each shell about three-quarters full.
06 - Bake for 18 to 22 minutes until puffed and golden. Allow to cool for 5 minutes, then carefully remove from tins.
07 - Cluster mini quiches on a large board in a village pattern; use rosemary sprigs to represent pine trees.
08 - Adorn the arrangement with mozzarella balls as snow, pomegranate seeds, crackers, olives, and vegetables.
09 - Serve warm or at room temperature for best flavor.
