140 g, (use 4 x 35g slices), crusts removed
175 g, portobello
2 tsp, leaves, plus extra sprigs to serve
4 medium, lightly beaten
Soft goat's cheese
60 g, crumbled
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray 4 holes of a 6-hole ¾ cup (185 ml) capacity Texas muffin tray with oil. Using a rolling pin, flatten bread so it is large enough to line prepared holes. Press bread into holes to form cases.
- Cut 4 thin slices from 1 mushroom and set aside. Finely chop remaining mushrooms. Heat oil in a medium non-stick frying pan over high heat. Cook chopped mushrooms and thyme leaves, stirring, for 3–4 minutes or until mushrooms are tender. Transfer to a large jug. Cook mushroom slices for 1 minute each side or until golden. Set aside.
- Add egg and cheese to chopped mushrooms and stir to combine. Carefully pour mushroom mixture evenly into prepared bread cases. Top each with a mushroom slice.
- Bake for 20–25 minutes, until filling is set and bread is crisp. Set quiches aside in tray for 5 minutes before removing. Serve topped with extra thyme.