Pastry to fill greased quiche pan, pie plates or miniature muffin tins
1 pkg. cream of leek soup mix (Knorr's)
2 c. milk
1 c. cream
4 lg. eggs
1/2 lb. Swiss cheese (grated 2-4 oz. pkg.)
1 tsp. dry mustard

Gradually add milk to soup mix, stirring until smooth. Bring to boiling point. Cool slightly. Stir in cream. Beat eggs with remaining ingredients and add to soup, stirring constantly. Spoon into pastry lined container. For small quiche, bake 5 minutes at 425 degrees; 20 minutes at 375 degrees. For larger, 375 degrees for 35-40 minutes or until knife comes out clean. I use 29 inch pie plates and divide filling.