2 cups heavy cream
½ cup ham, chopped
½ cup mushroom, chopped
2 tablespoons onion, minced
Grated Parmesan cheese
Grated Gruyere cheese
Salt and white pepper, to taste
Whip cream and eggs and season with salt and pepper, to taste. Set aside.
Saute onion, mushroom and ham for a few minutes. Fold in grated Gruyere cheese before filling ham mixture generously into tart shells. Pour egg mixture over filling and top with Parmesan cheese. Bake for 20 minutes at 350 degrees.