Prebake the tarts on a parchment lined baking sheet, according to directions.
In a bowl, combine the ham, sweet pepper, onion, seasonings, and cheese
In another bowl, combine the eggs and cream, salt and pepper.
Mix the egg mixture into the bowl with the ham mixture, and combine well.
Pour the quiche mixture into the cooled tart shells by spoonful, until it reaches ¾ full.
Bake for approximately 25 – 30 minutes or when an inserted toothpick comes out clean.
When removing pan from the oven, the filling on the tarts will be puffy and will slowly lose their volume as they cool.