Source: dLife

Mini quiches with ham, cheese and asparagus.

Servings

1 Cream Cheese, 3oz package , softened
0.25 cup Butter, unsalted , softened
13 tbsp white all purpose flour
0.25 cup cornmeal
1 medium eggs
0.33 cup Cream, whipping, heavy
0.75 cup shredded Swiss cheese
0.5 cup Pork, ham, whole, roasted, diced
18 Asparagus, spears, tips, fresh, 2" long or less (1 inch pieces are best)

1 Using an electric beater, combine cream cheese and butter until smooth. Mix in 3/4 cup flour and cornmeal. Wrap with plastic wrap and chill 1 hour.
2 Form dough into 18 even spheres. Put in mini-muffin tins and press to make a crust.
3 Whisk together egg and cream; mix in the rest of the flour until smooth. Stir in cheese and ham. Pour mixture into muffin tins about 3/4 of the way full.
4 Bake tarts at 425 degrees F for 7 minutes.
5 Lower oven temperature to 350 degrees and place an asparagus tip on each tart. Tent with foil and bake 17 to 20 minutes longer.

These freeze very well; make a lot and take them out whenever you have company.