Mini Rainbow Quiches - cooking recipe

Ingredients

6 eggs
1/2 cup milk
1 1/2 cups cream
1/2 teaspoon nutmeg
1 tablespoon flour
6 sheets frozen puff pastry
250 g mozzarella cheese, shredded
1/4 red pepper, seeded and cubed
1/4 orange bell pepper, seeded and cubed
1 handful raw spinach, chopped
1/4 cup blue cheese, crumbles
1 medium purple potato, cubed and blanched

Preparation

Preheat oven to 350 degrees.
Using a 6cm cookie cutter, cut out the pastry and line each cup of a mini greased muffin tin pan with the pastry.
Beat eggs together. Add milk, cream, nutmeg and flour. Mix until combined.
Pour small amounts of egg mixture into pastry-lined muffin tin until it nearly reaches the top.
Top four uncooked quiches with red pepper, four with orange pepper, four with spinach, four with blue cheese, four with purple potato and leave four without toppings, making 24 in total.
Bake for 20 minutes until quiche has risen and turned golden.