Serves: 12 mini quiches or 12 servings. 

Ingredients

1 tablespoon butter, plus more to grease muffin pan

8 oz. mushrooms, chopped

2 teaspoons chopped fresh rosemary, divided

salt and pepper

4 eggs

2 cups milk

.75 cup gluten free flour or almond flour 

1 teaspoon baking powder – I used Bob’s Red Mill all natural 

6 oz. goat cheese, crumbled

Instructions

1. Grease a muffin pan with butter and preheat oven to 350 degrees F.

2. Saute mushrooms in butter and 1 teaspoon of rosemary in a medium skillet over medium-high heat with a pinch of salt. Stir once and allow to sit for a few minutes, until most of the liquid has been released from the mushrooms and has evaporated (4-5 minutes).

3. Meanwhile, whisk together the milk and eggs in a medium bowl. Add salt and pepper to taste, flour, baking powder, and goat cheese.

4. Add mushroom mixture to egg mixture.

5. Divide batter evenly in muffin pan (I used a small ladle to portion it, which worked very well).  ***For this recipe I simple mixed everything together in a cast iron skillet and then baked it in the oven at 350. ***

6. Top each muffin with the remaining rosemary.

7. Bake at 350 for 30 minutes, or until beginning to brown on top.

Recipe adapted from Bowl of Delicious