Pre-heat oven to 375 degrees. Rollout the pie crust to 12-inches.
Press the pie crust into the bottom and up the sides of an 8-inch cake pan. Refrigerate pie crust for 30 minutes.
Meanwhile, in a large bowl, combine eggs and next 6 ingredients.
Pour egg mixture into the chilled pie crust.
Bake quiche for 45 minutes or until crust is golden brown and center is firm to the touch. Remove from oven and cool for 30 minutes.
While quiche is baking, line an 11" x 17" baking sheet with aluminum foil. Spray foil completely with non-stick spray.
Sprinkle cheese over entire surface of pan. Transfer pan to oven and bake for 10-15 minutes or until cheese is lightly browned. Remove pan from oven and transfer melted cheese crisp to a cutting board by turning the foil over, then peeling back the foil.
Working quickly, cut cheese rectangle into long triangles. These will be used to line the outside of the cooled quiche to resemble the sides of a crown. Cool completely.
Spoon softened cream cheese into a quart size re-sealable plastic bag and cut the tip off the bottom corner. Pipe small dots of cream cheese around the corners of the cooled triangles and place dried cranberries at the corners of the triangles to represent crown jewels. Add more cream cheese dots and add parsley leaves and pumpkin seeds if desired.
Pipe a 1-inch line along the top edge of the quiche. Gently press a cheese triangle onto the cream cheese having the point of the triangle facing up. Repeat with remaining decorated triangles.
For flag top, place strips of cheese in a criss cross pattern to resemble a British flag (lookup photos of a British flag for reference). Cut into slices and serve.