Preheat the oven to 400 degrees F. Spray a muffin tin with non-stick cooking spray. Cut the puff pastry into 9 even squares, then gently fold each square into the muffin tin, so the 4 corners stick up.
In a medium bowl, whisk the softened cream cheese and eggs together until smooth. Then whisk in the wholly guacamole and a generous pinch of salt. Carefully ladle the guacamole mixture into the puff pastry shells. Do not overfill.
Bake for 18-20 minutes until puffed and golden. Use a small knife to lift the mini quiche out of the muffin tins. Garnish with fresh snipped chive and serve warm!