Preheat your oven to 375 degrees Fahrenheit and lightly grease a 12-cup standard muffin tin.

Unroll the pie crusts and use a 3-inch round cutter to cut out 12 circles, re-rolling scraps as needed.

Press each dough circle gently into the bottom and up the sides of the prepared muffin cups.

In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth and well combined.

Divide the shredded cheese, diced red bell peppers, and chopped spinach evenly among the pie crusts in the muffin tin.

Carefully pour the egg mixture over the fillings in each cup, filling them almost to the top.

Bake for 20 to 25 minutes, or until the filling is set and the crusts are golden brown.

Let the mini quiches cool in the pan for 5 minutes before transferring them to a wire rack. Garnish with fresh parsley before serving.