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• Total Time 70 min
• Yield 12 Servings
• Level Medium

This appetizer will get your taste buds dancing with the crispy crust and the firm swiss cheese custard texture. Be careful, these are addicting; you don't want to spoil your dinner now do you?
 

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Ingredients

• 2 uncooked pie crusts, cut into 4 inch circles
• 12 - 4 inch heavy duty tin foil circles
• 1 envelope leek (or onion) soup mix
• 1 1/2 cups milk
• 1/2 cup light cream
• 3 eggs, slightly beaten
• 6 ounces swiss cheese, shredded
• 1 teaspoon dry mustard
• Pepper to taste
• 4 1/2 ounce can deviled ham
• 2 tablespoon dry bread crumbs, fine

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Directions

1. 1. Preheat oven to 450 degrees F.
2. 2. Place pie crusts into small 12 count tart pan (or a muffin pan will do).
3. 3. Line the pastry with the foil circles. Bake for 5 minutes, remove from oven and discard foil. Reduce oven to 325 degrees F.
4. 4. In a saucepan, combine soup mix and milk; cook and stir until mixture boils. Remove from heat; cool slightly.
5. 5. Stir in cream and combine eggs. Gradually add the cheese, mustard and pepper, stirring until well blended.
6. 6. Mix deviled ham and bread crumbs and spread on the sides of each tart shell.
7. 7. Carefully pour soup mixture into each shell and bake for 30 to 35 minutes, until center is firm.
8. 8. Let stand about 10 minutes. Top with a dab of sour cream and parsley then serve.