Preheat the oven to 200 °C (400 F)
Remove the crusts from the bread, you can cut the bread into a circle, I leave it square but I do trim the tips of the corners so that they don't burn
Flatten the crustless bread by rolling it out, you could use a rolling pin, jar, wine bottle
Butter one side of the bread
Press the bread butter side down into a muffin tin
Bake the empty cases in the oven for 3-5 minutes until they just start to toast
While the bread cases are toasting, prepare your fillings; I used grated onion and zucchini.
Pop even amounts of the fillings into the bottom of each bread case
Add the grated cheese
Whisk the egg, milk and salt & pepper. I do this in a measuring jug as it makes it easy to pour the mix into the cases
Pour the egg mix into the cases, do this carefully so that you don't overfill the bread cases
Bake for 12-15 minutes until the quiche filling is cooked
Allow them to cool for 5 minutes in the muffin tray before you remove them
Enjoy warm or Cool them on a rack
Be sure to mix and match and try other filling ideas