Preheat the Oven

• Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick spray.

Prepare the Crust

• Roll out the refrigerated pie crust on a lightly floured surface. Using a round cutter or a glass, cut circles slightly larger than the muffin cups. Press the circles into the greased muffin tin, creating a small crust in each cup.

Mix the Filling

• In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded cheese, diced vegetables, and cooked meat (if using). Season with salt and pepper to taste.

Fill the Cups

• Carefully pour the egg mixture into each prepared crust, filling each cup about 3/4 full.

Bake

• Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden.

Cool and Serve

• Remove the muffin tin from the oven and let the mini quiches cool for a few minutes. Carefully remove each quiche from the tin and serve warm or at room temperature.