Line 8 small quiche pans (the non-stick ones with loose bottoms are best) or 1 larger pan with the dough and poke holes in the bottom with a fork. Line with baking paper and weight down with baking beans.
Bake blind for about 15 minutes. Then remove the beans and baking paper and bake for another 5 minutes. Don't let it get too brown, as it will have to go back in the oven soon.
Spread the chicken and feta on the bottom of the tartlets. In a mixing bowl, whisk together the eggs, cream, dill, salt, and pepper.
Fill the tartlets with the egg mixture. Don't overfill, because if it overflows, it won't be pretty.
Bake in a preheated oven for about 25 minutes or until golden brown and cooked through. Serve with a green salad.