Preheat oven to 400℉. If not using a nonstick muffin pan, spray muffin pan with nonstick spray and set aside.
Roll out pie crust dough to ¼-inch thick. Cut out circles or scalloped circles using a 2½-inch cutter.
Press cutout shapes into mini muffin pan. Chill until firm.
Whisk together eggs, half and half, dill, salt, and pepper. Set aside.
Remove muffin tin from fridge. Put about one tablespoon of shredded cheddar in each pastry-lined muffin well.
Pour filling carefully into each muffin well, filling about ¾ full.
Bake for 15-20 minutes, or until puffed and pastry is golden brown. Filling will puff up considerably, but will drop down once they come out of the oven.
Serve warm, at room temperature, or even cold. Store leftovers in refrigerator, reheating at 325℉ for 5-7 minutes, if desired.
Keyword cheddar dill tartlets, Gluten Free, mini quiche