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Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Remove 1 pie crust from pouch; place flat on work surface. With 2 ½-inch round cutter, cut 12 rounds. Press rounds in bottoms and up sides of 12 mini muffin cups. Repeat with second pie crust.
In 10-inch skillet, heat olive oil over medium heat. Add spinach; cook and stir until wilted, about 5 minutes.
In medium bowl, beat eggs. Stir in whipping cream, cheese, pepper, green onions and cooked spinach. Spoon about 1 tablespoonful mixture into each crust-lined cup.
Bake 20 to 25 minutes or until puffed and crust edges are golden brown. Cool 5 minutes. With tip of knife, loosen and remove quiches from cups.