Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with the ham slices, pressing into the cups to fit.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Sift the starch over the egg mixture, then whisk to combine. Add the bell pepper, scallions, and parsley. Stir to combine.
Divide the egg mixture among the muffin cups. Bake for 18-20 minutes or until the quiches puff up a bit and are cooked through. Cool in the pan for 10-15 minutes, then run a knife around the edge of each cup to remove the quiches. Serve.