• For the pie crust
  
• Preheat the oven to 450 degrees F.
• Unroll refrigerated piecrust according to package directions, on a lightly floured surface.
• 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.
• Do not prick dough.
• Now we want to add weight and cover the pie crust for the first couple of minutes of cooking.
• Grab 2 layers of heavy duty tin foil big enough to line your individual pie crusts.
• Line the unpricked pie crusts with the double thick heavy-duty foil.
• Bake for 8 minutes. Pre-cooking the crust will give you a crispy crust that will stand up to the egg mixture.
• Remove the foil and bake for an additional 5 minutes or until pastry is set and just starting to get lightly browned.
• Remove from the oven.
• Keep warm - the pie crust should not be pre-baked ahead of time.
• Reduce oven temperature to 350 degrees F.

Filling:

• Lightly beat the egg and stir in the cream.
• 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.
• Once the quiches are together, cook in a 350-degree oven for 20-25 minutes until the crust is golden brown.