# What You'll Need:
→ Pastry
01 - 1 sheet refrigerated pie crust (approximately 8.8 ounces)
→ Filling Base
02 - 4 large eggs
03 - 1 cup heavy cream
04 - ½ cup whole milk
05 - ¼ teaspoon salt
06 - ¼ teaspoon ground black pepper
07 - Pinch of nutmeg
→ Cheese
08 - ¾ cup shredded Gruyère cheese
09 - ¼ cup grated Parmesan cheese
→ Vegetables and Add-ins
10 - ½ cup finely diced bell peppers
11 - ¼ cup chopped baby spinach
12 - ¼ cup thinly sliced green onions
13 - ¼ cup cooked crumbled bacon or diced ham (optional)
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with butter or cooking spray.
02 - Roll out the pie crust on a lightly floured surface. Use a 2.5-inch round cutter to cut out 24 circles. Gently press each circle into the muffin tin cups, ensuring even coverage on bottom and sides.
03 - In a medium mixing bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until smooth and fully combined.
04 - Distribute a small amount of Gruyère and Parmesan cheese into each pastry cup. Add selected vegetables and optional meats in equal portions across all cups.
05 - Carefully pour the egg mixture into each cup, filling to near the top without overflowing.
06 - Bake for 22 to 25 minutes until quiches are puffed and golden brown on top.
07 - Cool in the tin for 5 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.
