Begin by preheating your oven to 350°F.

Roll out the pie crust and use a 2-inch biscuit cutter to create 24 circles; re-roll scraps as needed.

Lightly grease a mini muffin tin and press each dough circle into the cups, making sure to cover both the bottom and sides. Bake the crusts for 5 minutes.

While the crusts are baking, whisk together the eggs, milk, sea salt, mustard powder, black pepper, and nutmeg in a large bowl until fully combined.

Remove the muffin tin from the oven and use a fork to poke any bubbles that have formed in the crusts. Evenly distribute the crumbled bacon across the bottom of each cup, followed by the shredded Swiss cheese.

Blend the melted cream cheese into the egg mixture, stirring until it reaches a smooth consistency. Pour 1 tablespoon of this mixture over the bacon and cheese in each muffin cup.

Set the muffin tin on a baking sheet to catch any overflow, then bake for an additional 25 to 30 minutes until the crusts are golden brown and the filling is firm.

Once baked, let the mini quiches cool for 2 to 3 minutes. Carefully run a knife around the edges of each quiche before flipping the tin upside down onto a baking sheet to release them.

Return the mini quiches upright and garnish with fresh chives, parsley, and a sprinkle of crumbled bacon. Serve warm or at room temperature!