In a food processor, pulse together flour and salt until well combined. Add cold butter and continue to pulse until the mixture resembles coarse crumbs. Gradually pour in ice water, pulsing until the dough begins to form. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to ensure a flaky crust.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough to about ⅛-inch thickness. Use a round cutter to cut out circles and fit them into a mini muffin tin. For an extra-crispy crust, blind-bake the filled cups in the oven for 5 minutes, then remove and let cool slightly.

In a mixing bowl, whisk together eggs and heavy cream until fully combined and slightly frothy. Fold in the shredded cheese, diced vegetables, and your choice of herbs, seasoning the mixture with salt and pepper to taste.

Carefully fill each pastry cup in the muffin tin with the egg mixture, filling them about ¾ full. Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the tops are golden brown and the filling is set.

Once baked, remove the mini quiche bites from the oven and allow them to cool in the tin for 5 minutes. Gently run a knife around the edges if needed, then lift the mini quiches out using a spoon.