Preheat your oven to 375°F (190°C). Gather your ingredients and prepping equipment.

Lightly spray a 24-cup mini muffin tin with vegetable spray.

Unroll your pie crust and cut out circles with a 3-inch cookie cutter.

Place the dough circles into the muffin cups and blind bake for 12 minutes.

Whisk together the eggs, half-and-half, salt, and pepper until combined and frothy.

Allow the egg mixture to cool slightly.

Divide the cheese evenly among each crust and pour the egg mixture over the cheese.

Reduce the oven temperature to 300°F (150°C) and bake for 15 minutes or until lightly browned.

Allow to cool in the tin for a few minutes before transferring to a wire rack.