Instructions: Bake puff pastry shells according to package directions. Set aside. Lower oven temperature to 375 degrees.

Whisk together eggs, heavy cream and cheeses; set aside.

In a small saute pan over medium heat, melt butter, add onions and saute until soft, about 6 minutes. Add mushrooms and cook an additional 5 minutes. Stir in soy sauce and mustard. Season to taste with salt and pepper. Remove from heat and let cool. Once cooled, stir the onions and mushrooms into the egg-cream mixture. Pour into a shallow casserole dish.

Bake 20 minutes until golden brown and cracked on top. Remove from oven and carefully spoon egg mixture into 4 puff pastry shells, using a spatula to smooth the tops. Place shells back into preheated oven and re-heat for 5 minutes. Serve hot.

This recipe yields 2 servings.

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