# What You'll Need:
→ Pastry
01 - 1 sheet refrigerated pie crust, approximately 9 ounces
→ Filling Base
02 - 4 large eggs
03 - 1 cup heavy cream
04 - 1/2 cup whole milk
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - Pinch of nutmeg
→ Cheese
08 - 3/4 cup shredded Gruyère cheese
09 - 1/4 cup grated Parmesan cheese
→ Vegetables and Add-ins
10 - 1/2 cup finely diced bell peppers
11 - 1/4 cup chopped fresh baby spinach
12 - 1/4 cup thinly sliced green onions
13 - 1/4 cup cooked crumbled bacon or diced ham, optional
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - Roll out the pie crust on a lightly floured surface. Using a 2.5-inch round cutter, cut out 24 circles. Gently press each circle into the muffin tin cups, creating a small shell.
03 - In a medium bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until the mixture is smooth and well combined.
04 - Sprinkle a small amount of Gruyère and Parmesan cheese into each pastry cup. Add a small portion of your selected vegetables and optional meat.
05 - Carefully pour the egg custard mixture into each prepared cup, filling nearly to the top.
06 - Bake for 22 to 25 minutes, until the quiches are puffed and golden brown on top.
07 - Allow quiches to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
