For crust: Let pie crust stand at room temperature according to package directions. On a lightly floured surface, roll the piecrust dough to a 13-inch circle. Cut dough into twelve 3-inch circles. Lightly grease twelve 2-1/2-inch muffin cups. Place the pastry rounds into the prepared muffin cups, pressing the pastry round lightly down into the muffin cup (pastry will not go all the way up the sides of the muffin cups).

Divide ham and cheese among the pastry-lined muffin cups. Sprinkle each with some of the tomato. In a small bowl stir together the eggs and milk. Spoon about 1 tablespoon of the egg mixture into each muffin cup. If you like, sprinkle each with some of the herb.

Bake in a 375 degree F oven for 20 minutes or till egg mixture is set and tops are golden. Cool quiches in pan for 5 minutes. Remove from cups. Serve warm. Makes 12 quiches.