Directions :

1. To prepare the crusts:
2. Let the pie crusts stand at room temperature for 15 to 20 minutes. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.
3. Open and unfold one pie crust, then press out any fold lines. With a 2-½ inch biscuit cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.
4. In the prepared mini muffin tins, press 1 round of pie crust into the bottom and up the sides of the cup.
5. In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.
6. To assemble the Mini Bacon Quiche:
7. In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped bacon among the 12 cups, using about ½ teaspoon bacon in each. Top with a couple slices of green onion.
8. To assemble the Mini Ham and Cheese Quiche
9. In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped ham among the 12 cups, using about ½ teaspoon ham in each.
10. To assemble the Mini Spinach Quiche
11. In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the wilted spinach among the 12 cups, using about about ½ teaspoon spinach in each. Evenly divide the chopped red pepper among the mini muffin cups.
12. To assemble the Mini Mushroom Quiche
13. In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped mushroom among the 12 cups, using about ½ teaspoon mushroom in each.
14. To finish and bake the mini quiche:
15. Pour egg mixture into each of the 48 cups, filling to within ¼ inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.