1. For the pie crust
   

2. Preheat the oven to 450 degrees F.
3. Unroll refrigerated piecrust according to package directions, on a lightly floured surface.

4. Cut the pie dough into that fit either your muffin tin or tartlet pan circles (you want about a 1/2 inch of dough to overhang the pan, so you'll be able to crimp your edge.

5. Do not prick dough.
6. Now we want to add weight and cover the pie crust for the first couple of minutes of cooking.
7. Grab 2 layers of heavy duty tin foil big enough to line your individual pie crusts.
8. Line the unpricked pie crusts with the double thick heavy-duty foil.
9. Bake for 8 minutes. Pre-cooking the crust will give you a crispy crust that will stand up to the egg mixture.
10. Remove the foil and bake for an additional 5 minutes or until pastry is set and just starting to get lightly browned.
11. Remove from the oven.

12. Keep warm - the pie crust should not be pre-baked ahead of time.

13. Reduce oven temperature to 350 degrees F.

Filling:

1. Lightly beat the egg and stir in the cream.
2. Place the filling ingredients in the bottom of the mini-quiches. Fill the quiches almost to the top with the filling, be sure not to overfill the small quiches.
3. Once the quiches are together, cook in a 350-degree oven for 20-25 minutes until the crust is golden brown.