These quiche squares are so easy to make and are perfect for leftovers too.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Mushroom, thyme and oregano crustless quiche squares
- olive/canola oil, to fry
- handful fresh thyme leaves
- handful fresh oregano leaves, chopped
- 2 x 150g punnets exotic mushrooms, sliced
- 1 x 250g punnet button mushrooms, sliced
- 6 extra-large eggs
- 190ml soya milk
- 2g (½ tsp) Dijon mustard
- salt and freshly ground black pepper, to taste
- fresh rocket/watercress, to serve
Preheat the oven to 190˚C. Grease a 23cm square, non-stick roasting dish. Set aside until needed.
Pour a few glugs of the olive/canola oil into a large frying pan. Add the fresh thyme, oregano and mushrooms in batches, and fry over medium-high heat until the mushrooms are cooked, about 5 – 10 minutes per batch. Remove from heat and set aside.
In a large jug or bowl, whisk the eggs, soya milk, mustard and seasoning together until wellcombined and smooth. Set aside.
Spoon ¾ of the mushroom mix into the prepared dish. Pour the egg mixture on top and bake in the preheated oven until set, about 20 minutes. Remove from oven and cut the quiche into 4 – 5cm squares. Top the quiche squares with the remaining mushroom mixture. Serve warm, with the fresh rocket/ watercress alongside.