Preheat the oven to 400° Fahrenheit. Prepare a muffin tin by greasing it with melted butter or coconut oil.

Prepare the pie crust dough according to recipe directions. Roll the dough to about 1/4-inch thickness on a floured surface. Using a 4-inch round cookie cutter (or any other 4-inch round object like a bowl or even a piece of paper that you cut around with a knife), cut the dough. Press the dough rounds into the cups of the muffin tin. Press to the bottom and around the sides. Poke the bottom of each crust with a fork to prevent air bubbles.

Pre-bake the mini crusts in the preheated oven for 5 minutes; remove and set aside.

In a skillet, cook the chopped bacon over medium heat until about halfway cooked. Add the chopped onion. Continue to saute until bacon is cooked and onion is translucent. Remove from heat; drain off all but about 1 teaspoon of fat, and set aside to cool slightly.

Meanwhile, in a large bowl, scramble the eggs. Beat in the salt, pepper, parsley, cayenne pepper, and paprika. Gradually add the milk, beating until incorporated. Mix in the cooled bacon.

Divide the bacon-onion mixture and the shredded cheese (I used cheddar cheese for the pictured quiches, but you can use any cheese you like--swiss, provolone, etc.) evenly into the mini pie crusts. Using a ladle, pour the egg mixture into each cup, filling each to the brim (if there is any egg mixture left over, save it for breakfast the next day).

Bake for 20 minutes then lower the heat to 300° Fahrenheit and bake for an additional 15 minutes or until the mini quiches are no longer jiggly in the center.

Remove from oven and allow to cool for about 5 minutes. The tops may look puffy at first, but they'll drop as they cool. If necessary, cut around the outside edges of each mini quiche to loosen it; flip upside down onto the counter or onto a cooling rack to release. Garnish with a pinch or two of shredded cheese and some fresh chopped parsley and serve.