Roll out the pie crusts on a lightly floured surface. Using a round cookie cutter or a glass, cut out circles that are about 4 inches in diameter. You should have enough for 12 cups. Place each circle into the cups of a greased muffin tin, pressing down to fit the shape.
In a mixing bowl, combine the blanched broccoli, diced ham, and shredded cheddar cheese. Set aside.
In another bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until smooth.
Evenly distribute the broccoli and ham mixture into each pie crust cup. Carefully pour the egg and cream mixture over the top of the filling, filling each cup until just full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set, and the tops are golden brown.
Remove the muffin tin from the oven and let the quiche cups cool for a few minutes. Gently run a knife around the edges to loosen them before carefully removing them from the tin.
Serve warm, garnished with fresh parsley or chives if desired. Enjoy your cheesy quiche cups hot or at room temperature!