Preheat your oven to 375 °F. In a large bowl or measuring cup, whisk together the eggs, milk (or cream), salt, pepper, and garlic powder. Pop this egg mixture into the fridge while you prep the crusts.

Lightly flour your board and roll each pie crust out to about 12 inches in diameter. Use a 2½-inch round cutter (or a glass) to cut out 24 circles, re‑rolling scraps as needed. Press each circle into the wells of a generously greased mini muffin pan, pushing the dough up the sides to form little cups.

Into each crust cup, add roughly a teaspoon of your chosen mix‑ins and a sprinkle of shredded cheese. Give the cooled egg mixture a quick stir, then slowly pour it into each cup—fill to just below the top so they don’t overflow. Use a small spoon or toothpick to swirl the fillings so they’re evenly distributed.

Bake for 20–22 minutes, until the crusts turn golden and the centers no longer wobble. Let the quiches cool for a few minutes, then top with fresh herbs if you like and serve right away.