Bake quiches as directed on package. Meanwhile, prepare ingredients for toppers.
For Creamy Pesto Topper, mix cream cheese and pesto; spoon about 3/4 teaspoon onto each of 16 quiches. Garnish each with bell pepper.
For Red and Green Topper, spoon about 1/2 teaspoon cream cheese spread onto each of 16 quiches; place 1 tomato quarter in center of each. Garnish each with parsley.
For Dill-Shrimp Topper, spread about 1 teaspoon dill dip on each of 16 quiches; place shrimp with tail end facing upward in center of each. Sprinkle with dill, if desired.