Mini quichits with sauteed crimini mushrooms, spinach, garlic, and Spero Herbalicious Chevre.
Follow quichit instructions at sperofoods.co/cookit
Heat oven to 450F
Saute crimini mushrooms, spinach and garlic.
Mix into Scramblit batter to your desired proportions. We recommend 1/4 cup vegetables to 1 cup Scramblit.
Pour into your lined cupcake tins ~90% full.
Add a 1/2 Tbsp of Herbalicious Chevre to the middle of each quichit.
Top each quichit with a sliced mushroom for decoration.
Bake for ~35 minutes, or until tops are firm and golden.
Cool for 10 minutes.
Sprinkle with Spero Egg Salt.
Top with more Herbalicious Chevre and enjoy!
**NOTE!!: consume when warm. You may freeze quichits for later use, but we recommend only eating quichits when warm (i.e. fresh or reheated).