Wash mushrooms and chop in food processor. Place butter in a small skillet and cook mushrooms over medium heat until all liquid is evaporated.
Preheat oven to 375°. Grease 2 dozen 1 3/4" muffin tins. Separate each roll of dough into six equal pieces. Cut each piece in half (to form a square) and press into muffin tins. Divide mushroom mixture evenly among shells. Beat together egg, cream, salt and cayenne. Pour egg mixture over mushrooms (approximately 2 tsp. each). Sprinkle with grated cheese. Bake at 375 degrees for 18-20 minutes or until center is set. To serve warm, cool 5 minutes before removing. To freeze, cool on rack and freeze in air tight container or bag. To reheat, place frozen quiches on cookie sheet and bake 12-14 minutes at 350 degrees. Makes 24. Freezes extremely well.