Ramequins

 12. Oz puff pastry
2 eggs
1 c heavy cream
2 c Emmenthaler cheese (a slightly sweet and nutty Swiss)
1/4 tsp salt
pinch nutmeg
1/4 tsp dry mustard
1/8 tsp cayenne
2 tbsp chives, chopped
parsley

Line 2 inch ramequins (or muffin cups) with squares or circles of rolled out puff pastry (comes frozen - see package directions. You can, of course, make it - if you have a spare 4 hours today)

Beat eggs, cream, and dry ingredients together. Fold in grated cheese. Sprinkle chives into bottoms of tarts, and pour egg mixture in each tart to top.
Bake for 15 minutes in 400 degree oven, and sprinkle with parsley. serve hot.