Mini mushroom quiches
70 g, (4x35g slices), crusts removed
175 g, portobello
4 medium, lightly beaten
60 g, crumbled
1 x 3 second spray(s)
- 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.
- 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 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.