Heat oven to 375°F; spray 24-cup mini muffin tin.

Roll crust; cut with 3-inch round cutter. Press circles into cups as shells.

Whisk eggs, cream, salt, pepper, and nutmeg thoroughly in large bowl.

Divide ham, cheese, and green onions evenly among shells.

Carefully pour in egg mixture, filling about ¾ full to prevent overflow.

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

Cool in pan 5 minutes; transfer to platter. Serve warm or at room temperature.