1 refrigerated folded pie crust
1/2 c. coarsely shredded Cheddar cheese (2 oz.)
1 egg
1/4 c. half and half
1/2 tsp. dill weed
1/8 tsp. pepper

Unfold pastry crust according to package directions. Cut out 12 circles using a 2 1/2 inch cookie cutter. Press circles into twelve 1 3/4 x 1 inch mini muffin cups. Put equal amounts of cheese into each. Mix remaining ingredients. Pour or ladle into the pastry line cups, filling about 3/4 full.

Bake in preheated oven at 400 degrees for 20 minutes until tops are lightly browned. Gently remove from pan with a metal spatula. Serve immediately or cool on a rack and refrigerate or freeze for later use. Makes 12. (Recipe can be doubled.)