Preheat oven to 400℉. Grease tart or mini muffin tin.
Roll out pie dough on a floured surface. Cut dough into circles using a tart or cookie cutter and place into individual tins.
In a medium mixing bowl or stand mixer, whisk eggs and cream.
Pour mixture into crusts until 3/4 full.
Top generously with cheddar cheese. Garnish with herbs.
Bake 15 minutes or until set.
Notes
Substitutions
Crust
Homemade, store-bought pie crust or cream cheese pie crust cut into circles to press into tartlet pan or mini muffin tin
Phyllo Dough - cut into circles to press into tartlet pan or mini muffin tin
Phyllo Shells - place on a small cookie sheet. Yields 36.
Variations
Herbs - Garnish with thyme, rosemary or basil just before baking.
Veggies - Add caramelized onions, peppers, spinach, arugula, mushrooms, just before filling with custard and cheese. Place halved cherry tomatoes on top just before the bake.
Protein - Add prosciutto, ham, cooked bacon, cooked guanciale, cooked sausage before filling with custard and topping with cheese.
Tips
Season - Salt and pepper to taste, if you wish - but they don't need it! Be especially careful with any added salt, because cheddar cheese is generally salted.
Pre-made Pie Crust - If you're using a pre-made pie crust, use anything as a circle cutter to make your life easier. This cuts the crust into the perfect shape for the muffin tin cups.
Serving Suggestion - These can be served warm or at room temperature. They're delicious either way and all the better for entertaining!
Make Ahead - Yes, you can bake these up to two days in advance and store in a sealed, refrigerated container. Simply reheat to warm when ready to serve.
To Store
Refrigerate - Allow to cool. Store in an airtight container refrigerated up to 5 days.
Freeze - Allow to cool. Store in an airtight container up to 3 months. Thaw overnight. Bake in an oven preheated to 350 degrees Fahrenheit 12 minutes or until golden brown.