Preheat the oven to 180°C.
Chop the thyme finely. Mix the eggs, cream, sbrinz and thyme well together, season with salt and pepper and divide the mixture evenly among 12 small well-buttered moulds (eg. a 12-cup muffin pan).
Bake in the oven for about 6 minutes until the mixture is set. Leave briefly to cool and turn out.
Combine the fresh cheese with the red fig Mostarda Purée and distribute over the mini-frittatas, then place the slices of ham on top and serve.
