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Photo of Mini mushroom quiches by WW

Mini mushroom quiches

6
4
4
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

Wholegrain bread

70 g, (4x35g slices), crusts removed

Mushrooms

175 g, portobello

Olive oil

2 tsp

Fresh thyme

2 tsp

Egg(s)

4 medium, lightly beaten

Goat's cheese

60 g, crumbled

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray 4 holes of a ¾-cup (185ml) capacity Texas muffin tin with oil. Using a rolling pin, flatten bread so it is large enough to line prepared holes. Place bread into prepared holes, pressing to form a bread case.
  2. 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.
  3. Add egg and cheese to chopped mushrooms and stir to combine. Carefully pour mushroom mixture into prepared bread cases. Top each with a mushroom slice. Bake for 20–25 minutes or until filling is set and bread is crisp. Set quiches aside in tin for 5 minutes before serving topped with extra thyme.

Notes

SERVING SUGGESTION: Spinach leaves and cherry tomatoes. TIP: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or enjoy cold.

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