I'm a little confused. You mention muffins and quiche. If you are making quiche, with or without a crust, using Pam should work no problem. If they are muffins, Pam should still work, but I prefer to use papers as Zhizara mentioned, or butter to grease the pans.
Because the pans are so much smaller, the heat bakes them super fast and so the Pam bakes on quickly and therefore sticks to both the muffin and the pan. Bake them for less time and/or turn the temp down a little (i.e. 350 becomes 325). Ironically, this is the same technique (lower temp) I use for my larger cake tiers so that the center and the outside have more of a chance to cook together. But it works for mini cakes/muffins/etc. as well because there is so little area.
Hope this helps.
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