Blue Cheese Tartlets - cooking recipe

Ingredients

1 pastry for a 9 inch pie shell
6 tablespoons blue cheese, crumbled (I like the Maytag Blue)
2 whole eggs
1/2 cup heavy cream
1/4 cup milk
4 ounces milk cheese, grated (Monterey Jack or brick are good)
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Preparation

Preheat oven to 400F.
Roll out pastry on floured board to form a 12 inch circle.
Using a 3 inch cutter, cut rounds of dough.
By reworking dough scraps, there should be 12 rounds.
Grease the back of a 12-cup muffin pan.
Fit rounds onto pan and part way up sides of cup - the pastry goes on the OUTSIDE of the cup, not the inside, pressing lightly to seal.
Bake for 10 minutes.
If pastry has puffed up, press down lightly.
Set aside to cool Reduce oven temperature to 350F.
Remove pastry shells from backs of muffins pan and place upright on cookie sheet.
Place 1/2 T of blue cheese in bottom of each shell.
Combine eggs, cream, milk, grated cheese, nutmeg and salt.
Divide mixture among shells, pouring almost to the top.
Don't overfill as cheese mixture will rise during baking.
There may be a bit of leftover filling.
Place filled shells in oven and bake for 15 minutes or until lightly browned and firm.
Serve hot or tepid.