Sun-dried Tomato Individual Flans

1 pre-made pie crust

Preheat oven to 375º F. Roll out pie crust thin enough to allow room for four 5-1/4 inch circles. Cut the four 5-1/4 inch circles with either a cookie cutter or a pizza cutter and a paper circle pattern. Lay pie crust circles into tartlett cavities in Tartlett Pan. Carefully press crust circles into bottom and up sides of cavities. Prick with fork. Line with aluminum foil and fill cavities with dried beans or pie weights. Bake flan shells for about 10 minutes. Remove foil and beans from shells. Reduce oven temperature to 350ºF.

2 eggs
½ cup half and half
Salt and pepper to taste
Dash of nutmeg

Beat eggs. Add half and half, salt, pepper, and nutmeg and blend well. Set aside.

¼ cup chopped onions, sautéed in butter
1/3 cup grated provolone
¼ cup sundried tomatoes packed in olive oil and garlic, finely chopped
¼ cup ham, finely chopped

Layer onions, provolone, tomatoes, and ham evenly over bottom of flan shells. Pour egg mixture into flan shells, filling about ¾ full. Bake for 25-30 minutes or until tops are golden and puffy.