Mushroom, Rosemary, Goat Cheese Quiches

recipe and photo from bowl of delicious

• 1 tablespoon butter plus more to grease muffin pan
• 8 oz. mushrooms diced
• 2 teaspoons chopped fresh rosemary divided
• 1 small shallot, diced
• 2 cloves garlic, diced
• salt and pepper
• 4 eggs
• 2 cups half n half
• 3/4 cup almond flour
• 1 teaspoon baking powder
• 6 oz. goat cheese crumbled

• Grease 2 muffin pans with butter and preheat oven to 350 F. this recipe makes about 18 quiches
• Saute mushrooms, shallots and half the rosemary in butter 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). At the end, add the diced garlic and let saute for about another minute (overcooked garlic gets bitter). Let cool a bit.
• Meanwhile, whisk together the milk and eggs in a medium bowl. Add salt and pepper to taste, flour, baking powder, and goat cheese. I just had a log of goat cheese so I had to put on a glove and smoosh it up by hand in the mixture.
• Add mushroom mixture to egg mixture.
• Divide batter evenly in muffin pan (I used a small ladle to portion it, which worked very well).
• Top each muffin with the remaining rosemary.
• Bake at 350 for 30 minutes, or until beginning to brown on top.  mine went 33 min