If you're using a dark colored muffin tin, pre-heat the over to 350-degrees. If not, pre-heat the over to 375-degrees.

In a medium-sized bowl, combine the eggs, milk, parsley and a little salt and pepper. Make sure to whisk it together so the egg mix is smooth and thoroughly combined.

Open the crescent rolls and place a triangle into each muffin cup. You'll need to overlap the ends of the triangle but leave an opening in the center to hold the rest of the ingredients.

Into each of the crescent rolls add in a little ham. Then using 1/4 cup of the cheese, sprinkle the cheese onto the ham. 

Once all the cups are filled, add in the egg mixture to each crescent roll. Then sprinkle the rest of the cheese on top of each mini quiche. 

Bake the mini quiche in the oven for 18 - 20 minutes or until the eggs set and the crusts are golden brown. Once they are done, let them cool for a couple of minutes, then loosen the outside of each quiche with a knife, pop them out and serve.