Preheat the oven to 375 degrees Fahrenheit.

Make a batch of all butter pie crust. Cover and store in the fridge while you make your filling.

To a large bowl, add eggs, cream, milk, salt, and shredded cheese.

Whisk together until a smooth custard forms.

Add your mix-ins, and stir well.

Grease each muffin tin with a neutral oil like coconut oil or avocado oil. You could also line them with a cupcake liner if desired.

Roll out dough on a lightly floured surface until about 1/4 inch thick.

Use a biscuit cutter or mason jar to cut out each quiche crust.

Place each cut out dough on a floured surface and roll out slightly larger until it is about 1/8 inch in thickness.

Place each pie crust into the greased muffin tin, pressing down to make sure it is in the bottom well.

Pour a little bit of egg mixture into each one, reaching about 3/4 full. This will help prevent spillover during baking, which can result from over filled tins.

Bake in the oven for 20-25 minutes. The crust should start to turn golden around the edges when done.

Allow to cool for a few minutes before serving.