Twelve muffin-pan pastry quiches filled with cooked mushrooms, egg and Swiss.

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Heat oven to 375°F and lightly grease a standard 12-cup muffin pan. Cut twelve approximately 4-inch circles from two refrigerated pastry rounds, rerolling scraps only as needed. Press into cups without stretching; prick bases. Bake empty shells about 10 minutes until surfaces appear dry.
Meanwhile warm 1 tbsp olive oil in a skillet. Cook 8 oz finely chopped mushrooms and one small chopped shallot over medium heat about 8–10 minutes until their liquid evaporates. Remove from heat and cool slightly.
Whisk 4 eggs with 3/4 cup whole milk, 1 tsp chopped thyme, 1/4 tsp fine salt and 1/8 tsp pepper. Divide cooked mushrooms and 3/4 cup Swiss among the pastry cups. Pour egg mixture evenly, leaving a little headspace.
Bake at 375°F about 30–35 minutes until the centers of the egg filling reach 160°F. Let stand in the pan 10 minutes, then lift onto a rack and cool another 10 minutes. Note actual shell fit, filling excess and yield in a first trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 20 minutes, included in the total.

Untested estimate: mushrooms 10 minutes, shells 10 minutes, filling 30–35 minutes, then 20-minute cool; oven preheat excluded.