Cast-Iron Quiche

Hearty, flavorful. With your choice of fillings! We chose sundried tomatoes, rosemary, spinach, goat chevre.

Follow quiche instructions at

Heat oven to 450F

Line cast-iron with your choice of crust. Try almond meal for a gluten-free, paleo and nutrient-dense option. Or, use a store-bought crust!

Bake your crust (in the pan) for ~10 minutes.

Saute your fillings (we did spinach, garlic, sundried tomatoes).

In a bowl, stir fillings in with Scramblit. This may take 0.75 - 1.5 bottles of Scramblit, depending on the size of your pan.

Pour the Scramblit + fillings mixture onto the crust-lined pan. Smooth the surface.

Bake for ~45-80 minutes, depending on pan thickness and diameter.

Top your quiche with Spero Egg Salt and more Spero Chevre, or sprinkle with meltable cheese for the last 5 minutes of baking. Mmmmm.

Cool for 10-15 minutes.



1) This quiche will likely take longer because it is in a crust and a cast-iron pan, but it's so worth it!

2) Cooked Scramblit Quiches (and other products) are best served warm (i.e. freshly cooked or reheated). You can freeze your cooked quiche and reheat in the microwave when ready to consume or, reheat refrigerated contents.



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