Preheat oven to 400 degrees. Grease muffin tins and set aside.

Heat non-stick skillet over medium heat and add oil and spinach. Gently saute until spinach is unfrozen and cooked. Add drained and chopped artichoke hearts and soy sauce. Saute for an additional two minutes. Remove from heat and set aside.

Sprinkle counter with flour and lay puff pastry sheet flat on top. Sprinkle with more flour. Gently roll pastry until it's about a 12x12 inch square. Cut pastry sheet into nine smaller squares.

Place each square into the well of a muffin tin and press the bottom flat, leaving the four corners overhanging the edges.

Place about 1 tablespoon of spinach and artichoke filling in the bottom of the pastry crust. Top with about a teaspoon each of the goat and Parmesan cheeses.

In a clean bowl, whip together the eggs, yolks, cream and salt. Pour about 2 - 3 tablespoons of the egg mixture into each quiche.

Bake the quiches on the center rack of the oven, rotating once during baking time, for about 20 minutes, or until tops are puffed and golden brown.