Mini Mushroom Quiches

Mushroom Quiches

Mushroom Quiches

Recipe from Weight-loss Success by Weight Watchers Reimagined (WW), Published by Macmillan, RRP $39.99, Photography by WW International, Jeremy Simons & Mark Roper

Filled with the fabulous combination of mushrooms, thyme and goat’s cheese, these crispy, golden cases are a satisfying snack to enjoy warm or cold.



  • 4 x 35 g slices whole grain bread, crusts removed
  • 175 g portobello mushrooms
  • 2 teaspoons olive oil
  • 2 teaspoons fresh thyme leaves, plus extra to serve
  • 4 eggs, lightly beaten
  • 60 g goat’s cheese, crumbled


1. Preheat oven to 180°C. Lightly spray 4 holes of a 6-hole 3⁄4 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.

Cook’s tips

Replace goat’s cheese with feta for a milder cheese flavour.

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or serve cold.