Just baked, my husband eagerly ate a few all by himself!

Preheat your oven to 375°F (190°C).

Grease a 12-cup muffin tin with olive oil to prevent sticking.

In a large bowl, whisk together the eggs and heavy cream until well combined.

Stir in the shredded cheese, chopped chives, and parsley. Season with salt and pepper to taste.

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.

Bake in the preheated oven for 20-25 minutes, or until the quiches are set and the tops are golden brown.

Allow the mini quiches to cool slightly before removing them from the tin. Serve warm or at room temperature.

For a different flavor profile, try adding cooked bacon or ham to the egg mixture. You can also experiment with different herbs, such as dill or basil, to change up the taste. If you prefer a bit of spice, add a pinch of cayenne pepper or some chopped jalapeños. For a vegetarian option, include sautéed mushrooms or spinach. These mini quiches are versatile and can be customized to suit your taste preferences.