Lightly coat six 6-ounce custard cups with nonstick cooking spray; set aside. For the crust: In a food processor bowl, combine bread crumbs, pine nuts, 2 tablespoons cheddar cheese, melted butter, parsley, dill, thyme, and red pepper. Cover and process until mixture is well combined. Divide bread crumb mixture among prepared custard cups, pressing into the bottom of each. Bake in a 350 degree F oven for 7 minutes.
In a medium skillet, cook onion in 1 tablespoon hot butter over medium heat for 4 to 5 minutes or until tender, but not brown. Add wine. Cook and stir 1 to 2 minutes or until wine is almost evaporated. In a large mixing bowl, beat cream cheese with an electric mixer for 1 minute. Add the onion mixture, Stilton cheese, half-and-half, egg, lemon peel and juice, chives, herbs de Provence, and garlic. Beat until combined. Fold in trout and 1/3 cup smoked cheddar cheese.
Divide cream cheese mixture among the custard cups. Bake in a 350 degree F oven for 18 to 20 minutes or until filling is set. Cool 10 minutes. Invert, if desired, and serve warm. Or cover and chill up to 24 hours; invert, if desired, and serve chilled. Serve with crackers, if desired. Makes 12 servings.