Mushroom quiches

Instructions

1. 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.
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 evenly into prepared bread cases. Top each with a mushroom slice.
4. 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.