1 lg. onion, peeled and chopped
1/2 tsp. dried thyme
2 tbsp. olive oil
1/2 tsp. salt
1 (15 oz.) box refrigerated ready made crust
2 eggs, lightly beaten
1/2 cup heavy cream
1/2 cup crumbled stilton cheese

Heat oven to 350°F.

In skillet over medium-low heat, cook onions and thyme in oil for about 20 minutes. Stir occasionally. Using 2-1/2" round cookie cutter, cut out 24 rounds from pie crust. Place 1 round in each well of 2, 12-well mini-muffin pans. Using a fork, pierce the bottoms. Chill for 10 min. Bake for 10 minutes.

In bowl, combine eggs, cream, cheese and onion mix. Divide batter among shells. bake 15 minutes.

These are great holiday appetizers. I also sometimes add chopped red bell pepper to the batter mix and use light cream instead of heavy.

Submitted by: Sherry Monfils