Ham and Noodle Tarts

An easy appetizer than can be made a few days ahead of time.

Serves: 36
Cook Time: 35 Minutes

Ingredients

• 1/4 pound sliced Smithfield Ham (any ham will work except Smithfield Country Ham, which is too salty)
• 4 ounces Swiss cheese
• 3 green onions
• 1 cup uncooked alphabet noodles or small egg noodles
• 3 eggs
• 1 1/2 cups half and half
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg

Steps

Heat oven to 350 degrees F. Grease 36 mini (or 12 regular) muffin pan cups generously. Set aside. Chop ham, cheese and green onions finely; set aside. Cook noodles following label directions, just to the al dente state; drain. Mix drained noodles into ham mixture. Divide mixture among the muffin pan cups (Bake tarts in 3 batches if there is only 1 pan). In a medium bowl, beat eggs slightly, stir in half and half, salt and nutmeg. Spoon liquid mixture over the ham mixture in muffin pans, dividing evenly among them. Bake for 35 minutes. Ease out of pan gently, using a sharp knife around the edge if necessary. Transfer to warm serving platter; serve piping hot.
Serves 36.

Serving Suggestions

These tarts can be refrigerated, covered, for up to 3 days before serving. Reheat in a 350 degrees F. oven until hot, about 10 minutes.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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