1 box refrigerated pie crust
1 cup heavy cream
Fresh spinach, chiffonade
Steamed broccoli, finely chopped
Anything else you may want
Unroll pie crusts and cut rounds from them with a 2-1/2 inch round cutter; press rounds into mini muffin pan. Place ~1 tsp. of filling in each crust. Whisk together eggs and cream, pour into crusts to fill. Bake at 350 for 15-20 minutes.