# What You'll 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 Make It:
01 - Preheat oven to 350°F. Lightly grease an 18-hole mini muffin tin. Roll out pastry on a floured surface and cut 18 rounds measuring approximately 2.4 to 2.8 inches in diameter. Press each round gently into muffin tin wells and refrigerate while preparing fillings.
02 - In a medium mixing bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until completely smooth and fully incorporated.
03 - Heat olive oil in a small skillet over medium heat. Add minced garlic and chopped spinach, sautéing for 1 to 2 minutes until wilted. Season lightly with salt and pepper. Cool slightly, then fold in crumbled feta cheese.
04 - Melt butter in a skillet over medium heat. Add minced shallot and finely chopped mushrooms, sautéing until mushrooms are golden and excess moisture has evaporated, approximately 5 minutes. Season with salt and pepper. Cool slightly, then mix in grated Gruyère cheese.
05 - Combine diced cooked ham, grated Swiss cheese, and thinly sliced spring onion in a small bowl and mix gently.
06 - Remove chilled pastry shells from refrigerator. Distribute spinach mixture among 6 shells, mushroom mixture among 6 additional shells, and ham mixture among remaining 6 shells.
07 - Carefully pour egg custard over each filling, distributing evenly and filling just to the rim of the pastry without overfilling.
08 - Bake for 20 to 25 minutes until quiches are puffed, golden brown on top, and set in the center.
09 - Remove from oven and cool for 5 minutes before removing from tin. Serve warm or at room temperature.
