Fit pie crust into a 9-inch pie dish, fluted tart pan, or six mini tart pans. Place pan(s) in the refrigerator and refrigerate for 30 minutes.
In the meantime, preheat the oven to 350 degrees.
Remove pan(s) from the refrigerator. Fill crust(s) with pie weights or line each pan with waxed paper and fill with dried rice or beans. Bake for about 12-14 minutes, remove weights or beans, then bake for an additional 8-10 minutes until crusts are golden brown. Remove from oven and allow to cool on a wire rack. Do not turn off the oven.
In a large bowl, combine chicken, beans and cheddar. Add eggs, milk, salt and pepper, and mix until well-combined. Pour mixture into the cooked pie shell(s). Return to oven and bake for 35-40 minutes or until tops are slightly browned and the middle of the quiche is set.
Remove from the oven and allow quiche(s) to sit for 10 minutes before serving