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First, read the instructions on the pie crust box, and thaw the crust as needed until its pliable and easy to work with.
Preheat the oven to 375.
Using a 4-5" round biscuit butter, cut out 4 circles of crust. Discard the rest of the crust.
Fit each pie crust circle into a muffin cup by gently pressing down and using your fingers to flute the edges lightly.
Next, in a large bowl, whisk together the eggs until very well beaten. Whisk in the cream. Finally, whisk in all remaining ingredients (except for the chives).
Divide the egg mixture evenly between the 4 cups. Use a butter knife to poak around and make sure the ham is evenly distributed.
Bake for 15-16 minutes, until nice and puffy. They will sink slightly as they cool. Serve warm or room temp garnished with chives. Store leftovers covered in fridge for up to 3 days.