Lightly grease a 12 hole muffin tin and line with the pastry circles.
Mix together diced ham, brie and herbs and divide between the 12 pastry shells.
Whisk together eggs, yolks, cream, nutmeg, and salt and pepper and fill each shell.
Bake at 160° for 25-30 mins or until the custard is cooked and the pastry is golden.
Cool slightly before removing from the tins.
Servings 12