Begin by preheating your oven to 160°C (320°F). Lightly grease a 12-hole muffin tin to ensure the quiches come out easily. Take the shortcrust pastry sheets and cut them into 4 circles each. Gently press each pastry circle into the muffin tin holes to form a base for your quiches.

Dice the ham and brie into small pieces. In a bowl, combine the diced ham, brie, and freshly chopped herbs. Evenly distribute this mixture into the prepared pastry shells, ensuring each shell has a generous amount of filling.

In another bowl, whisk together the eggs, egg yolks, and cream until well combined. Add a pinch of nutmeg and season with salt and pepper. Mix thoroughly to ensure the seasoning is evenly distributed.

Pour the custard mixture over the ham and brie filling in each pastry shell, filling them nearly to the top. Place the muffin tin in the preheated oven and bake for 25-30 minutes. The quiches are done when the custard is set and the pastry has turned a golden brown color.

Once baked, allow the quiches to cool slightly in the tin before carefully removing them. Serve warm or at room temperature as a delightful snack or appetizer. Enjoy!