Begin by rolling out your pie dough on a clean surface until it’s about ¼ inch thick. Use a 4-inch cookie cutter to cut out circles and gently press them into a greased 12-cup muffin tin. Place the dough-lined cups into the freezer while you prepare the filling.

Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, pepper, and cayenne until fully combined. Stir in the fresh spinach, chopped onion, diced cooked ham, and shredded Swiss cheese, creating a creamy and colorful filling.

Remove the muffin tin from the freezer and carefully pour the egg mixture into each cup, filling them about ¾ full to allow room for the filling to rise.

Place the muffin tin in your preheated oven and bake for 25–30 minutes. You’ll know they’re ready when the edges turn golden brown and the centers are just set but slightly jiggly.

Once baked, remove the muffin tin from the oven and let it cool for about 10 minutes. This resting period allows the mini quiches to firm up, making it easier to remove them from the tin.