# What You'll Need:
→ Pastry
01 - 2 sheets ready-rolled shortcrust pastry (approximately 17.6 oz total)
→ Egg Mixture
02 - 4 large eggs
03 - 3/4 cup heavy cream
04 - 7 tbsp whole milk
05 - 1/2 tsp fine sea salt
06 - 1/4 tsp ground black pepper
07 - Pinch of freshly grated nutmeg
→ Filling Variations (select 2 or 3)
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 cherry tomatoes, quartered
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
# Directions:
01 - Set oven to 375°F. Lightly grease two 12-cup mini muffin tins.
02 - Roll out pastry if not pre-rolled. Cut into 2.5-inch rounds and gently press each into the muffin cups to form shells.
03 - Whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
04 - Divide chosen fillings evenly among pastry shells, avoiding overfilling.
05 - Pour the egg mixture over fillings, filling shells about three-quarters full.
06 - Bake for 18–22 minutes, or until quiches puff and turn golden. Cool for 5 minutes then carefully remove from tins.
07 - Arrange mini quiches on a large board to resemble a village, clustering as houses and using rosemary sprigs as pine trees.
08 - Enhance the display with mozzarella balls as snow, pomegranate seeds, crackers, olives, and small vegetables for a festive scene.
09 - Serve warm or at room temperature.
