Preheat oven to 350 degrees F., rack in the middle position.

Prepare your baking pans by spraying the insides of 2 muffin tins (12 cups apiece) with Pam or another nonstick baking spray.

Open the package of frozen puff Pastry, take out both sheets and thaw them according to package directions.

Unfold the thawed Puff Pastry onto a lightly-floured surface.

Sprinkle a light dusting of flour onto the top of the Puff Pastry sheets.

Roll out each sheet of puff Pastry into a 10-inch by 14-inch rectangle.

Use a sharp knife to cut each sheet of Puff Pastry into thirds vertically.

Now cut each sheet of Puff Pastry into fourths horizontally.

This will leave you with 24 squares of Puff Pastry, 12 from each sheet.

Press each square of Puff Pastry into the cups in your muffin tins, leaving little 'ears' sticking out on top.

Measure out a heaping half-cup of crumbled bacon and divide it equally between all 24 muffin cups.

Divide the chopped green onions equally between the 24 muffin cups.

Sprinkle the shredded cheddar cheese over the green onions, distributing it between the 24 muffin cups.

Get out a bowl with a spout for pouring.

Crack the 6 eggs into the bowl you've chosen.

Whip the eggs up with a wire whisk.

Add the 2 and ½ cups of heavy cream to the eggs and whisk it in.

Whisk in the seasoned salt, the seasoned pepper, and nutmeg.

Pour the egg mixture over the 24 muffin cups, distributing it as evenly as you can.

Let your pans of Cocktail Quiche sit on the counter for 5 minutes so the egg mixture can soak in.

Bake your Cocktail Quiche at 350 degrees F., for 25-28 minutes or until the mixture has 'set'.

Remove your Cocktail Quiche to cold stove top burners or wire racks and let them cool in the muffin cups for 10 to 15 minutes.

Arrange your individual quiches on a pretty platter and either pass them around or let your guests help themselves.