Preheat oven to 375°F and spray a 24-cup mini muffin tin with cooking spray.

Roll out pie crust and use a 3-inch round cookie cutter to cut circles. Press each circle into muffin cups, forming little pastry shells.

In a large bowl, whisk together eggs, cream, salt, pepper, and nutmeg until well combined.

Divide ham, cheese, and green onions evenly among the pastry cups.

Carefully pour the egg mixture into each cup, filling about ¾ full to prevent overflow.

Bake for 18-20 minutes until the tops are golden and the centers are set.

Let cool in the pan for 5 minutes before transferring to a serving platter. Serve warm or at room temperature.