Gouda is great, and Parmesan is peerless, but when we wanted cheese for these mini-quiches, we called on our old friend fontina. Fontina melts wonderfully, and has a nutty, subtle flavor that mingles perfectly with mushrooms and egg. Add a nice bowl of carrots tossed in pesto on the side, and we're sure you'll be calling fontina a friend before this meal is up.
Peel, trim, and halve carrot. Slice halves into ½" half-moons.
Slice mushrooms into ¼" slices.
Coarsely chop fontina cheese.
Make Egg-Mixture and Cook Mushrooms
Combine liquid egg, milk, thyme, ¼ tsp. salt, and a pinch of pepper in a mixing bowl.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and mushrooms to hot pan. Stir occasionally until browned, 3-4 minutes. Remove from burner and transfer mushrooms to a plate.
Wipe pan clean and reserve.
Fill and Bake the Quiches
Remove puff pastry sheets from refrigerator. Remove paper between puff pastry sheets and place each pastry in prepared muffin tin cups. Puff pastry will overfill cups.
Divide mushrooms between cups, then fill with egg mixture until mushrooms are covered. Top with fontina cheese.
Place muffin tin on a baking sheet to catch any drips. Bake until dough browns and filling is set (doesn't jiggle when pan is tapped), 20-25 minutes.
Rest quiches 5 minutes before carefully removing from muffin tin.
While quiches cook, cook carrot.
Cook the Carrot Pieces
Return pan used to cook mushrooms to medium-high heat and add 1 tsp. olive oil.
Add carrot pieces to hot pan and stir occasionally until tender, 5-7 minutes.
Transfer carrot pieces to another mixing bowl and stir in pesto.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!