# What You Need:
→ Pastry
01 - 1 sheet ready-made shortcrust pastry, approximately 8.8 oz
→ Egg Custard
02 - 4 large eggs
03 - 5 fl oz heavy cream
04 - 5 fl oz whole milk
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - Pinch of freshly grated nutmeg
→ Spinach Filling
08 - 2.1 oz fresh baby spinach, chopped
09 - 1.1 oz feta cheese, crumbled
10 - 1/2 tablespoon olive oil
11 - 1 small garlic clove, minced
12 - Salt and pepper to taste
→ Mushroom Filling
13 - 2.8 oz cremini or button mushrooms, finely chopped
14 - 1/2 small shallot, minced
15 - 0.7 oz Gruyère cheese, grated
16 - 1/2 tablespoon butter
17 - Salt and pepper to taste
→ Ham Filling
18 - 1.8 oz cooked ham, finely diced
19 - 1.1 oz Swiss cheese, grated
20 - 1 spring onion, finely sliced
# How-To Steps:
01 - Preheat oven to 350°F. Lightly grease an 18-hole mini muffin tin.
02 - Roll out pastry on a lightly floured surface. Cut 18 rounds approximately 2.4 to 2.8 inches in diameter. Press each round gently into muffin tin wells. Refrigerate while preparing fillings.
03 - In a medium bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until smooth and well combined.
04 - Heat olive oil in a small skillet over medium heat. Add minced garlic and chopped spinach, sauté for 1 to 2 minutes until wilted. Season lightly with salt and pepper. Allow to cool slightly, then fold in crumbled feta cheese.
05 - Melt butter in a skillet over medium heat. Add minced shallot and finely chopped mushrooms, sauté for approximately 5 minutes until mushrooms are golden and moisture has evaporated. Season with salt and pepper. Cool slightly, then mix in grated Gruyère cheese.
06 - Combine diced ham, grated Swiss cheese, and sliced spring onion in a small bowl. Mix gently to combine.
07 - Remove pastry shells from refrigerator. Distribute spinach mixture among 6 shells, mushroom mixture among 6 different shells, and ham mixture among remaining 6 shells.
08 - Carefully pour egg custard mixture over each filling until reaching the top of pastry. Avoid overfilling.
09 - Bake for 20 to 25 minutes until quiches are puffed, golden brown, and set in the center.
10 - Allow to cool for 5 minutes before removing from tin. Serve warm or at room temperature.
