Mini Quiches

Ingredients

• 2 sheetsfrozen puff pastry, thawed
• 4 largeeggs
• 1/2 cupheavy cream
• 1/4 cupwhole milk
• 1/2 tspsalt
• 1/4 tspblack pepper
• 1/4 tspnutmeg, freshly grated (optional)
• 1/2 cupbacon, cooked & crumbled
• 1/3 cupGruyère or Swiss cheese, shredded
• 1/2 cupspinach, wilted and chopped
• 1/3 cupfeta cheese, crumbled
• 1/2 cupmushrooms, finely chopped and sautéed
• 1/4 cupSwiss cheese, shredded
• 1 tbspmixed herbs (chives, parsley)

Instructions

1. 1
   Preheat oven to 400°F (200°C). Lightly grease two 12-cup mini muffin tins.
2. 2
   Roll out puff-pastry sheets and cut into 2-inch rounds; press each round into muffin cups, forming pastry shells.
3. 3
   Whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth; set aside.
4. 4
   For Lorraine quiches: sprinkle 1 tsp bacon + 1 tsp Gruyère into 8 shells.
5. 5
   For spinach & Feta: divide spinach among 8 shells; top each with 1 tsp feta.
6. 6
   For mushroom & Swiss: add mushrooms and Swiss cheese evenly to remaining shells.
7. 7
   Fill each shell 3/4 full with custard mix; do not overfill.
8. 8
   Bake 15–18 minutes until puffed and golden; cool 5 minutes, then garnish with fresh herbs and serve warm or at room temperature.