Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.
To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.
Unroll the pie dough and cut out 7 rounds using a 3-inch round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Spray a 12-cup muffin tin with nonstick spray. Press each dough round into a muffin tin cup, crimping the edges.
Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving.