Preheat your oven to 180°C (350°F). Lightly grease your mini muffin tin with oil or butter to prevent sticking.
In a large bowl, whisk together the eggs and heavy cream until the mixture is smooth and slightly frothy, about 2 minutes. This creates a silky base for the filling.
Add salt, pepper, and smoked paprika or nutmeg to the egg mixture, stirring well to incorporate the spices evenly.
Chop your chosen fillings—cheese, vegetables, ham—into small, uniform pieces so they cook evenly and sit nicely in the muffin cups.
Spoon a small amount of chopped fillings into each muffin cup, filling about two-thirds full. Distribute cheese, vegetables, and ham evenly.
Pour the egg mixture over the fillings in each cup, filling them almost to the top to allow for slight puffing during baking.
Bake in the preheated oven for 15 to 20 minutes, or until the tops are lightly golden and the eggs are set when gently shaken.
Remove the muffin tin from the oven and let the bites rest for about 5 minutes. This helps them set and makes removal easier.
Use a small spoon or a butter knife to gently loosen each mini quiche bite from the tin, then transfer them to a cooling rack to cool slightly and prevent sogginess.
Once cooled just enough to handle, serve the mini quiche bites warm or at room temperature for a delightful, savory snack or brunch addition.
