Preheat the oven to 375 degrees F.
Roll out the pie crust onto a lightly floured surface or place it atop parchment paper. Flip over a drinking glass and press its opening onto the pie crust, creating small circles of dough. You may need to combine and roll out the scraps to get the last circle or two. Place each in the cavity of a well-greased muffin tin.
In a mixing bowl, whisk eggs, cottage cheese, milk and salsa until combined and large cottage cheese lumps are broken up. Season with salt and pepper. Pour mixture into each of the muffin cups, filling them a little over halfway.
Sprinkle bacon and cheese atop each mini quiche. Bake in the oven for about 18 to 20 minutes, or until eggs are set and no longer jiggly. Let cool for a few minutes before removing and serving.
