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Mini mushroom quiches
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up mini quiches using wholegrain bread as the base for a healthier twist!
Ingredients:
  • 70g wholegrain bread, crusts removed
  • 175g portobello mushrooms
  • 9.20 gm olive oil
  • 2 tsp fresh thyme
  • 4 medium eggs, lightly beaten
  • 60g goat's cheese , crumbled
  • oil spray
Instructions:
  • 1. Preheat the oven to 200°C (180°C fan-forced). Lightly grease 4 holes of a ¾-cup (185ml) Texas muffin tin. 2. Flatten the bread with a rolling pin to line each hole, creating bread cases. Press the bread into the holes to shape the cases.
  • Prepare by slicing 4 thin slices from 1 mushroom, then finely chop the rest. Heat oil in a medium non-stick frying pan over high heat. Cook the chopped mushrooms and thyme leaves, stirring, for 3–4 minutes until tender. Transfer to a large jug. Next, cook the mushroom slices for 1 minute on each side until golden. Set aside for later use.
  • Combine egg and cheese with chopped mushrooms, stirring until well mixed. Gently transfer the mushroom mixture into the prepared bread cases. Place a mushroom slice on the top of each quiche. Bake for 20–25 minutes, or until the filling is firm and the bread is golden and crisp. Let the quiches rest in the tin for 5 minutes before serving, garnished with extra thyme.

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