|9 inch unbaked pastry shell||1|
|Leek soup mix||1 Ounce (1 Envelope)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Slightly beaten eggs||3|
|Shredded process swiss cheese||6 Ounce (1 1/2 Cups)|
|Dry mustard||1 Teaspoon|
|Canned deviled ham||4 1⁄2 Ounce (1 Can)|
|Fine dry bread crumbs||2 Tablespoon|
Bake pastry shell in 450° oven for 7 minutes, till lightly browned.
Remove from oven; reduce temperature to 325°.
Combine leek soup mix and milk.
Cook and stir till thickened and boiling; cool slightly.
Stir in cream.
Combine eggs, cheese, mustard, and pepper.
Stir in soup mixture.
Mix deviled ham and bread crumbs; spread in pastry shell.
Pour in soup mixture.
Bake in 325° oven for 45 to 50 minutes, till knife inserted in center comes out clean.
Let stand 10 minutes.
Cut in tiny wedges; serve warm.