Meal Kit

Fontina and Mushroom Mini-Quiches

with basil-carrot salad

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Pine Nuts), Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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.

In Your Box (serves 2)

  • 12 oz. Carrot
  • Info
    8 oz. Puff Pastry Dough Squares
  • 6 oz. Cremini Mushrooms
  • Info
    4 fl. oz. Liquid Egg
  • Info
    2 fl. oz. Whole Milk
  • Info
    1½ oz. Sliced Fontina Cheese
  • Info
    2 Tbsp. Basil Pesto
  • 3 Thyme Sprigs
Contains: FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Muffin Tin
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Stem thyme.

    Peel, trim, and halve carrot. Slice halves into 1/2" half-moons.

    Slice mushrooms into 1/4" slices.

    Coarsely chop fontina cheese.

  2. 2

    Make Egg-Mixture and Cook Mushrooms

    Combine liquid egg, milk, thyme, 1/4 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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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