Preheat your oven to 375°F (190°C). Gather your ingredients and workspace.

In a large mixing bowl, whisk together the large eggs and heavy cream until thoroughly blended.

Stir in the chopped cooked ham, shredded cheddar cheese, chopped green onions, chopped parsley, salt, and black pepper.

Roll out the refrigerated pie crusts and cut them into circles; press into the greased muffin tin.

Spoon the egg mixture into each prepared pie crust until nearly full, leaving space for expansion.

Bake for 23 to 26 minutes until the egg is just set and the tops are golden brown.

Allow the mini quiches to cool on a wire rack for 5 to 10 minutes before serving.