Preheat the oven to 375 degrees Fahrenheit.
Sauté leeks with a little bit of salt in butter over medium heat, until softened. Allow to cool while you cut out the crust.
Roll out the pie crust and cut out 12 circles using a 3 to 4 inch cookie or biscuit cutter. Spray a standard muffin tin with nonstick spray and then add one dough circle to each cavity, pressing lightly to make sure the dough fills the corners.
Whisk the eggs, cream, cooked leeks and pinch of salt together until the eggs are well blended. Carefully fill each crust right to the top.
Bake for 20 minutes, and then turn on the broiler for just a minute at the end for a little nice browning on the top of the quiche.