1 pkg. refrigerated pie crust
1 cup cooked asparagus
1/2 cup cream
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 cup shredded Swiss cheese
Let pie crusts stand at room temperature for 20 minutes, then gently roll out to 12" circles.
Preheat oven to 375 degrees.
Grease 2 dozen 1 3/4" muffin cups.
Using 3" cookie cutter, cut 24 circles from pie crust (12 from each crust), rerolling crusts if needed.
Press into prepared muffin cups.
Divide asparagus evenly among lined cups.
In small bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg mixture over asparagus; 2 tsp. per each muffin cup.
Sprinkle each with cheese.
Bake at 375 degrees for 18-20 minutes or until center is set.
To serve warm, cool 5 minutes before removing from pans.
To freeze, cool on wire rack and freeze in single layer until solid. Place in air tight freezer container in single layer.
To reheat, place frozen on cookie sheet and bake at 350 degrees for 12-14 minutes until hot.