Pastry Dough:

Process dry ingredients for crust in the bowl of a food processor. Add half the butter until you no longer see chunks. Add remaining butter and pulse, leaving chunks of butter the size of peanuts.

Pour ice water through feed tube just until the dough comes together. Pinch dough to see if it comes together. If not, add a little more water and pulse.

 Turn dough out onto a piece of plastic wrap. Create a large flat disc. Refigerate the dough for 30 minutes.

Roll the dough into a large circle about 1/8 inch thick. Using a 4-1/2 or 5 inch cookie cutter and cut circle of dough. Re-roll scraps if needed.

Carefully place the dough circle into the tart pans. Prick the bottom with a fork. Set tart shell pans on a sheet pan, cover with plastic wrap, and chill for 1 hour.

Filling and Baking:

Preheat oven to 350 degrees F.

In a measuring cup with a spout, whisk together eggs, cream, salt and pepper. Refrigerate until needed.
Grate or crumble cheeses. Chop meats, vegetables and fresh herbs.

Spread 2-3 tablespoons of cheese on the bottom of each tart shell. Top with about 1-2 tablespoons of other filling ingredients.

Once all the shells have been filled, return them to the baking sheet before adding the egg mixture. Pour into shells stopping before the top edge of pastry crust.

Bake immediately in the preheated 350 degree F oven for about 30-35 minutes. Increase oven temperature to 400 degrees F and bake until the crust is pale golden brown about 5-7 minutes.  

Let quiches cool for 10-15 minutes before removing them from pans.