 | | Directions | - Preheat oven to 400°F. Let crusts stand at room temperature 15 minutes before unrolling. Place on lightly floured surface. Cut each crust into 4 wedges. Roll out each wedge to 6-inch circle. Place 1 circle in each of 8 (4-1/2-inch) tart pans; flute edge. Line each crust with parchment paper; fill with pie weights or dry beans. Place tart pans on baking sheet. Bake 5 minutes. Remove parchment paper and pie weights.
- Fill crusts evenly with ham and cheese. Beat eggs, milk, thyme and pepper in medium bowl with wire whisk until well blended. Pour evenly into tart shells. Return tart pans to baking sheet.
- Bake 20 minutes, or until fillings are set in centers. Let stand 10 minutes before serving.
|
|
|
| Ingredients | | - |  | 1 Cook's Julienne Strips, or thick, match-like sticks, cut from left-over Cook's® Bone-in Ham |
| - | | 1 package (15 ounce) refrigerated pie crusts (2 crusts) |
| - | | 1/2 cup (2 ounces) shredded Gruyere or Swiss cheese |
| - | | 3 eggs |
| - | | 1 cup milk |
| - | | 1 tablespoon chopped fresh thyme |
| - | | 1/4 teaspoon ground black pepper |
| |
| |
