Ingredients

• 2 9-inch, Roll Out Pie Crusts
• 8 ounces Philadelphia Cream Cheese
• 1/2 cup Shredded Extra Sharp Cheddar Cheese
• 1/2 cup Shredded Gouda Cheese
• 1 tablespoon Flour
• 2 Eggs
• 3/4 cup Half & Half
• 1/4 teaspoon Salt
• 1/8 teaspoon Cream of Tartar

Directions

1. Preheat oven to 325 degrees.
2. Divide pastry into balls. Using your thumb, press each ball down into 24 mini muffin tin cups.
3. Sprinkle the shredded cheeses with flour.
4. Cut the cream cheese into 24 pieces, and place a piece atop each crust.
5. Break the eggs into a bowl, and sprinkle with cream of tartar. Whisk. Add the half & half and whisk until well blended.
6. Add 1/2 of the shredded cheeses to the egg mixture, and spoon on top of the cream cheese. Top with remaining shredded cheeses.
7. Bake for 30 to 35 minutes until filling sets, and tops are golden brown. Serve.