Preheat your oven to 180°C (350°F) and gather all your equipment. If you're making your own crust, roll out chilled pastry dough to about 3mm thick on a lightly floured surface. Cut out circles slightly larger than your tart tins and press them into each mold, then chill for 10 minutes.
Blind bake the shells by lining each with parchment paper and filling with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Let them cool slightly.
In a mixing bowl, whisk together the eggs and heavy cream until smooth and slightly frothy. Stir in chopped herbs, salt, and pepper for seasoning. This creates a creamy custard that will fill your quiches beautifully.
Sauté your leftover vegetables or meats briefly if needed, just until heated through and moisture has evaporated—this prevents sogginess in the final quiche. Distribute the cooked fillings evenly into each tart shell.
Pour the custard mixture gently over the fillings in each tart shell, filling about three-quarters full to allow room for expansion during baking.
Place the filled tart shells on a baking sheet and bake in the preheated oven for 20 to 25 minutes, until the custard is set and slightly puffed. The edges of the crust should be golden brown, and the filling should be firm to the touch.
Remove the mini quiches from the oven and allow them to cool for about 5 minutes. They will be creamy and tender inside with a crisp, golden crust on the outside. Serve warm or at room temperature, garnished with additional herbs if desired.
