Preheat oven to 375 degrees.
Lightly spray a 24-cup mini muffin tin with vegetable spray.
Lightly flour a clean work surface and unroll 1 pastry round. Using a rolling pin, roll out the dough so it's big enough to cut about 12 (3-inch) round circles. You should only have to enlarge the circle by about an inch or so. Using a 3-inch round cookie cutter, cut 12 circles and set aside. Repeat with the remaining dough round. Gather the scraps of dough and re-roll if necessary. Discard remaining scraps.
Place one dough round into each of the 24 muffin tin cups. Gently press the dough into the bottom and sides of each cup. The dough should be slightly above the rim of the pan.
Sprinkle each dough round with the cayenne pepper.
Partially bake the unfilled shells for about 12 minutes. Remove from the oven and cool while preparing the filling.
Reduce the oven temperature to 300 degrees.
In a medium mixing bowl whisk together the half-and-half, eggs, salted, and pepper until well blended. Transfer the egg mixture to a 2-cup measuring cup with a spout for pouring. Place the muffin tin on a baking sheet. Divide the cheese among the shells, then fill with the egg mixture. Top each quiche with minced chives then bake in the preheated oven (at 300 degrees) for 15 minutes or until the eggs are puffy and the shells lightly browned.
Serve warm or room temperature.