2 sticks pie crust mix
1/2 of 4 3/4 oz. can (1/4 c.) chicken spread
3 wedges gruyere cheese, shredded (3 oz.)
2 eggs
1/4 c. light cream

Prepare pie sticks as directed, roll out thin. Cut in 24 (2 1/2") rounds. Fit one round in each of 24 muffin tins. Add 1/2 teaspoon chicken spread and small amount of shredded cheese. Beat eggs, stir in cream and dash of pepper. Fill cups with 1 1/2 teaspoons of egg mix. Bake at 400 degrees for 18 to 20 minutes. Cool 1 minute. Remove from pan.