Preheat the oven to 375. Lightly grease two mini brownie/muffin bite pans (24 count each) with non-stick spray
Whisk together the eggs, milk, mustard, onion powder, Italian seasoning, salt and pepper. Set aside.
Unroll the pie crust and use a glass or a round cookie or biscuit cutter (I use 2-1/2 inch) to cut the crust into medium circles.
Gently push the pastry rounds in to greased mini brownie/muffin pan holes.
Add shredded cheese and other fillings as desired to the cups.
Drop about 1-1/2 to 2 teaspoons of the egg mixture over the filling in each cup so it’s just covered. (I do one spoonful in each, let it settle then go back and add more as needed. Do not overfill. You don’t want the egg mixture to overflow when filling or they will stick to the pan.)
Bake at 375 for 20-25 minutes. They will look SUPER puffy when they come out. Don’t worry – they are going to deflate and be perfect.
Let cool in muffin pans for 5-10 minutes, then gently remove with a spoon.
Cool on racks then serve. (Quiche should be stored in the refrigerator!)