Grease a muffin pan with butter and preheat oven to 350 degrees F.
Sauté mushrooms in butter and 1 teaspoon of chopped 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).
Meanwhile, whisk together the milk (2 cups) and 4 eggs in a medium bowl. Add salt and pepper to taste, flour (3/4 cup), baking powder (1 teaspoon), and goat cheese (6 oz.).
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.
In place of flour and baking powder, you can use 3/4 cup of Bisquick or another pre-made biscuit or pancake mix.
You can make this a regular sized quiche as well- just use a pie or a quiche dish to bake it for about 45 minutes.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.