Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.

In a large bowl with a handheld or stand mixer fitted with a whisk attachment—or simply using a whisk and mixing bowl—beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.

Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.

Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together. From the circle, cut rounds using a 2.5 inch cookie cutter. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.

Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.

Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.

Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. Serve warm or at room temperature.