Preheat oven to 350. Coat a mini muffin pan with cooking spray and set aside.

Start making the mini quiches by beating 6 eggs and cream together. Add a teaspoon of salt and set aside.

Open the Cheddar Jack and Bacon Fresh take, shake it to combine bread crumb and cheese mixture, pour half of it into a bowl (you only need half, otherwise you'll end up with very dense quiche), add chopped spinach, and then slowly pour egg mixture over the filling (bread-crumb-spinach) and stir until everything is combined.

Next, unroll one refrigerated pie dough at a time and cut 12 circles. I did this by using a small glass (about 3 inches in diameter). Form a little bowl-like structure out of the circle cut out and press into the mini muffin pan. 1 Pie crust made about 12 cut outs for me. Repeat with the second pie dough until you have 24 mini quiche crusts.

Spoon 1 tablespoon of the liquid into each of the dough cups. When all the mini quiches have been assembled, bake for 30 minutes. Removed from oven, transfer to a wire rack for 5 minutes, then serve and enjoy!