1. Preheat oven to 375°F. Spray six compartments of a 4½-inch fluted tartlet baking pan with nonstick spray; set aside.
2. On a lightly floured surface, unroll one of the piecrusts. Using a 5-inch round cutter, cut out 2 circles of dough. Gently press each dough round into a compartment of prepared pan, covering bottom and sides. Prick pastry on bottom and sides. Repeat for remaining four compartments, rerolling dough scraps as necessary.
3. Bake for 10 minutes or until golden. Cool in pan on a wire rack.
4. For filling, in a medium skillet heat oil over medium-high heat. Add green onions and garlic. Cook for 2 to 3 minutes or until softened. Remove from heat; cool slightly. In a medium bowl, whisk together eggs and half-and-half. Stir in ham, bell pepper, thyme, black pepper and green onion mixture; combine well.
5. Sprinkle some cheese in bottom of baked tartlet shells. Fill each with about ⅓ cup egg mixture. Bake for 20 to 25 minutes or until a knife inserted near centers comes out clean. Let stand in pan for 10 minutes.
6. Using a sharp knife, carefully loosen sides and remove tartlets from pan. Clean tartlet pan and prepare additional batches. If desired, garnish each tartlet with thyme.

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Note: To use a standard muffin pan to make 24 quiche tartlets, spray muffin tin with nonstick cooking spray. Use three packages refrigerated piecrusts and a 4-inch round cutter to cut out 24 circles of dough. If you have one muffin pan, bake tartlets in two batches. Use 1 cup cheese to sprinkle in bottom of shells before filling with egg mixture. Bake and cool as directed.

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