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