Three 9-inch refrigerated pie crusts
1-1/2 cups half & half
4 eggs
1/4 pound Dejon Delights Smoked Salmon, chopped*
2 ounces Monterey Jack cheese, shredded
1/4 cup chopped green onions
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 375 degrees. Cut each pie crust into 16 circles using a 2-inch biscuit cutter. Place circles in greased miniature muffin cups. Using a whisk, mix half & half with eggs in a large bowl. Stir in remaining ingredients. Spoon 1 Tablespoon of filling into each shell. Bake for 25 minutes or until golden brown. Cool. Remove from pans and store in a tightly covered container in refrigerator. Tarts may be frozen. Thaw, then cover with aluminum foil and bake at 375 degrees for 5 to 10 minutes.
*or Dejon Delights Smoked Halibut |
