2Brush insides of 12-count regular muffin pan with the 3T of melted butter. Taking one of your twelve split "loaves" of pita (two pieces), line the muffin cup with the corners slightly staggered. Your three loaves should yield twelve quarters overall, and split, that gives you two thin pieces to line the muffin cup.
3Meanwhile, crack four large eggs into a mixing bowl. Whisk to beat lightly. Add 2 cups of half-and-half and blend. Add salt and pepper and the minced herbs, making a nice thin batter.
4Scoop about 1T of the Boursin cheese into each muffin cup. Add a pinch of the chopped meat, distributing all equally through the twelve tins. Add a pinch of your savory vegetable, distributing all equally through the twelve tins. Add a pinch of crispy onions or nuts, if you like them and are not allergic.
5Pour your batter over all ingredients in each cup, distributing equally.
6Bake at 375º F for 22-25 minutes.
7Let pan cool for ten minutes. Use a pie server or spatula to loosen each cup around the crust, and gently remove to cool.