If you can't find local mushrooms this time of year, re-hydrating dried ones is also an option. Eggs and cheese, of course, are great year-round locavore staples, as are storage crops like shallots and other alliums.
I bought some silicone reusable muffin cups, and they work like a dream for these quiche muffins - no sticking at all, super easy cleanup.
8 large eggs
1 cup whole milk
2 ounces goat cheese, crumbled
1 large shallot, minced
1/2 lb shiitakes or other mushrooms, diced
Salt and pepper
Preheat the oven to 350 degrees.
Beat the eggs in a medium bowl. Stir in the milk and crumbled goat cheese and let sit at room temperature while you prepare the other ingredients.
Heat a little olive oil in a medium skillet. Add the shallots and mushrooms and saute until tender, 3-5 minutes. Add salt and pepper to taste.
Divide the mushroom mixture evenly between 16 standard muffin cups. Stir the egg mixture, then ladle into the cups over the mushrooms, making sure to get some goat cheese in each one.
Bake for 20-25 minutes, until the quiche muffins are cooked through. Serve hot, warm, or room temperature.
Makes 16 egg muffins. Serves 4-6.