Step 1

Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 375°F. Lightly grease 2 (24-cup) mini muffin pans.

Step 2

On a lightly floured work surface, roll out each pie crust disk to about 1/8-inch thickness. Using a 2 1/2-inch round cookie cutter, cut 48 circles, rerolling scraps as needed. Place a dough circle in each well of the prepared pans pressing into the bottom and up the sides to line the well.

Step 3

Chill, uncovered, until firm, about 15 minutes.

Step 4

In a large measuring cup, whisk together the eggs, cream, salt, and pepper until fully combined. Divide the egg mixture evenly among the chilled pie crusts, filling about two-thirds of the way full (roughly 1 1/2 teaspoons per crust). Divide the desired fillings among the crusts and sprinkle with cheese.

Step 5

Bake with one pan on each oven rack for 25 to 30 minutes, swapping the pans on each rack top to bottom halfway through, or until the filling is set and the crust is golden brown. Place on wire racks and let cool in the pans for 5 minutes. Remove the mini quiche from the pans. Serve warm or at room temperature. The baked quiche can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.