Preheat oven to 375 degrees F. Spray two 24-cup mini muffin tins with cooking spray.
Using a 2½-inch-round cutter, cut 12 circles from each sheet of pie crust. Press 1 pie crust round into bottom and up sides of muffin cup. Repeat until all cups have pie crust.
Place 1 teaspoon of cheese in each muffin cup. Divide beans between each muffin cup (approximately ½ tablespoon per cup) and top with about ½ teaspoon of pepper.
Combine eggs and half & half and beat until well blended. Pour the mixture into the crusts, filling each ¼-inch from the top.
Bake 25 minutes or until golden brown and bubbly. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.