# What You'll Need:
→ Crust
01 - 1 sheet ready-rolled shortcrust pastry (8 oz)
→ Filling
02 - 4 large eggs
03 - ½ cup whole milk
04 - ¼ cup heavy cream
05 - 1 cup grated cheddar cheese
06 - ½ cup diced red bell pepper
07 - ½ cup chopped spinach (fresh or thawed and drained)
08 - ¼ cup sliced green onions
09 - 1 clove garlic, minced
10 - ½ teaspoon salt
11 - ¼ teaspoon ground black pepper
12 - ¼ teaspoon ground nutmeg (optional)
→ Topping (optional)
13 - 2 tablespoons chopped fresh parsley or chives
# Directions:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin.
02 - Roll out pastry and cut into 24 rounds about 2 inches in diameter. Press each round into muffin cups to form crust bases.
03 - In a bowl, whisk eggs, milk, and cream until smooth. Fold in cheese, bell pepper, spinach, green onions, garlic, salt, pepper, and nutmeg.
04 - Spoon filling evenly into pastry-lined cups, filling approximately three-quarters full.
05 - Bake for 18 to 20 minutes until filling is set and tops turn light golden brown.
06 - Remove from oven and cool for 5 minutes before carefully removing from tin.
07 - Optionally sprinkle with chopped fresh parsley or chives before serving.
