Preheat the oven to 375°F.
To make the filling, whisk 8 large eggs with 3/4 cups of cream or half and half. Let it sit in the refrigerator while you prepare the other ingredients.
Divide your pie crust into 24 even dough balls, flattened into even sized discs. Spray a muffin tin with your favorite non-stick cooking oil, then place and shape discs into each muffin tin.
Add even scoops of your vegetable or meat filling to each mini quiche. Then, add your egg mixture to each quiche, leaving at least 1/2 inch at the top. Add salt and pepper to taste, and top with cheese (if desired).
Bake for 25-28 minutes. Let quiches cool before popping them out of the muffin tins with a spoon.
