Preheat oven to 450°. Spray 10 (3¼-inch) fluted tartlet pans with cooking spray.

On a lightly floured surface, unfold piecrust dough. Using a 4-inch round cutter, cut 5 rounds from each sheet of dough. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottom of dough in each tartlet pan 4 times. Place tartlet pans on a rimmed baking sheet. Refrigerate for 15 minutes.

Place a small piece of parchment paper in center of each prepared tartlet pan, letting ends extend over edges of pan, and place ceramic pie weights atop each parchment piece.

Bake for 8 minutes.

Carefully remove pie weights and parchment paper.

Bake for 5 minutes more. Immediately sprinkle ¼ cup cheese among tartlet shells.

Reduce oven to 375°.

In a medium bowl, whisk together heavy cream, egg, egg yolk, chives, garlic, hot sauce, salt, and remaining ⅓ cup cheese.

Divide crabmeat among tartlet shells.

Pour egg mixture over crabmeat.

Bake until filling is set and slightly puffed, 12 to 14 minutes.

Let cool slightly on a wire rack before carefully removing quiches from pans.

Garnish with fresh chives, if desired.