Preheat the oven to 400 degrees F.
In a large saute pan over medium-high heat, add the butter. Allow butter to brown for 1 to 2 minutes and then add the sage. Add the shallot and garlic and cook until softened, about 2 to 3 minutes Add the bread and cook for 1 to 2 minutes. Stir in the broth, bouillon and poultry seasoning and combine well. Remove from heat. Dollop small pieces of the bread stuffing onto a small cookie sheet lined with parchment. Put in the oven to dry out and develop a toasty texture, about 6 to 7 minutes. Remove from the oven and set aside.
Roll out the pie dough on a lightly floured surface. Using a 3-inch biscuit cutter, punch out rounds of dough. (Should get 6 per dough round.) Mold the pie dough rounds into a lightly sprayed mini muffin pan using a shot glass to press the dough into the tins. Pierce each molded dough round several times with a fork, being sure to get the sides pierced as well. Bake until lightly browned, about 6 to 7 minutes. Remove from the oven and set aside.
Lower the oven to 325 degrees F. In a large measuring cup, beat the eggs and half-and-half with a whisk until well combined. Add the chives, salt, and pepper. Mix well. Put a few croutons of stuffing in each baked pie shells and top with a few crumbles of goat cheese. Pour the quiche mixture into each shell. (It is fine if the egg leaks out of the shell.) Bake the mini quiches until the eggs set, about 15 to 20 minutes. Remove them from the oven and arrange them on a serving platter. Serve.
Recipe courtesy of Aaron McCargo Jr.