On a baking mat or lightly floured surface, roll out puff pastry into a 12x12 square. With a sharp knife, cut the pastry into 9 equal squares.
Place each puff pastry square into the cups of a non-stick muffin tin (the muffin tin does not need to be greased—the puff pastry has enough butter in it), pressing the dough into the bottom of the muffin cups and up the sides, letting the four corners rest on top of the muffin tin.
Sprinkle ham and cheddar cheese evenly in the bottoms of each quiche cup.
In a bowl, whisk eggs, milk, and seasonings together. Pour egg mixture into each quiche cup, filling about 2/3 of the way full (the eggs and the puff pastry will rise as it bakes).
Bake for about 16-17 minutes, or until eggs are set and puff pastry is puffed and golden brown.
Allow to cool a couple of minutes before removing from the muffin tins and garnishing with fresh parsley. Enjoy!
To freeze, stack the quiches between small pieces of baking paper and place in a freezer safe plastic storage container. To thaw, microwave on low for 20-30 secs.