Preheat your oven to 190°C (375°F). Roll out the puff pastry or pie crust on a floured surface to about 0.5 cm thick, then cut out circles slightly larger than your muffin cups using a glass or pastry cutter.
Gently press the dough circles into each muffin cup, trimming off excess edges. Poke a few small holes in the bottom of each crust with a fork to prevent bubbling.
Line each crust with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 8-10 minutes until lightly golden to blind bake the crusts.
Remove the weights and parchment, then let the crusts cool slightly while you prepare the filling.
In a mixing bowl, whisk together the eggs and cream until the mixture is smooth and slightly frothy, about 1-2 minutes.
Stir in the shredded cheese, cooked vegetables, cooked meat, chopped herbs, salt, and pepper, mixing until evenly combined.
Carefully spoon the filling mixture into each pre-baked crust, filling almost to the top but leaving a little space for puffing.
Bake in the oven for 20-25 minutes, until the filling is puffed, set, and the crusts are golden brown.
Remove the quiches from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
Garnish with additional herbs if desired, then serve warm or at room temperature for a charming, portable snack or meal.
