Prep and Preheat: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin thoroughly with non-stick cooking spray or butter.

Cut and Shape the Crusts: Roll out your pie crust sheets onto a lightly floured surface. Use a round 3.5 to 4-inch cookie cutter (or a wide-mouth glass) to cut out 12 pastry circles. Gently press each pastry circle down into the bottom and up the sides of the greased muffin cups. Use your fingers to flatten any folds.

Whisk the Custard Base: In a medium bowl or large liquid measuring cup, vigorously whisk the eggs, heavy cream, salt, and pepper together until completely smooth and slightly frothy.

Assemble the Fillings: Divide the chopped spinach, diced red bell peppers, and quartered cherry tomatoes evenly among the 12 pastry shells. Sprinkle a small pinch of shredded cheese into each cup over the vegetables. Carefully pour the egg custard mixture into each cup, filling them about ¾ of the way to the top. Top each quiche with a sprinkle of fresh chopped herbs.

Bake to Golden Perfection: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes. The quiches are done when the centers are set and the pastry edges turn a beautiful golden-brown color. Remove from the oven and let them cool in the pan for 5 minutes. Run a butter knife gently around the edges to pop them out. Garnish with additional fresh whole herb leaves before serving.