Preheat the oven to 375 degrees F (190 degrees C).

Chop the spinach into small pieces. Melt butter in a pan on medium low heat and sauté the spinach in a pan until soft. Place the spinach bowl and set aside to cool.

In a separate bowl, whisk the eggs, heavy cream, salt, and black pepper together until smooth. Add in the shredded cheese and cooled spinach and whisk to combine.

Unroll the pie crust on a floured surface. Use a 2.5 inch cookie cutter (or any small circular object) to cut out small circles from the dough. You will have to combine the scraps and re-roll them out to be able to get more circles from the dough.

Place the dough circles into the mini muffin pan. Use your fingers to work the dough and press it up the sides of each mini muffin cup. Note: If you are using a metal mini muffin pan instead of a silicone one, make sure to grease the pan to prevent the quiche bites from sticking.

Pour about 1 tablespoon of the egg mixture into the mini pie cups. Make sure to place the mini muffin pan on top of the cookie pan before pouring the filling because the liquids will move easily if using a silicone pan. If you have extra filling, you can use it to make mini crustless quiche!

Bake at 375 degrees F (190 degrees C) for 20 - 25 minutes, or until the crust slightly browns. The quiche will puff up while baking and deflate once cooled.