mini quichits with sundried tomatoes, spinach & spero goaty chevre

The most delectable and irresistable of all quiches. These poppers will send you swooning over the moon. And back.

  • Pie Crust (optional)

  • 12 oz spinach, chopped

  • 8 oz crimini mushrooms

  • 2 Spero scramblits

  • 1/2 cup chopped Sundried tomatoes (optional)

  • 2 cloves garlic

  • Salt (prefer black)

  • Spero goaty chevre

  • Turn oven to 400F

  • Add pie crust to pie or quiche pan or use nonstick cupcake tins

  • Slice mushrooms. Chop spinach. Chop garlic

  • Sauté mushrooms, spinach, garlic in a few tbsp of water or 1 tbsp olive oil, until mushrooms are tender

  • In mixing bowl, add mushrooms, spinach, garlic. Remove any moisture that may have occurred from cooking the spinach.

  • Shake Scramblit bottle(s) well. Pour Scramblit into mixing bowl and stir in vegetable fillings. Optionally, add chopped sundried tomatoes and chunks of goaty chevre.

  • Pour mixture into cupcake tins or pie pan with mixture (height should be <= 2 inches; ~75% full).

  • Bake at 400F for 25-34 minutes, depending on thickness

Quichits are done when the tops are completely firm, shiny and golden! Sprinkle with Spero Egg Salt or black pepper. Top each mini quichit with a tbsp of Spero Goaty Chevre or add several dollops of the Spero Goaty Chevre over the large quichit! Optionally, garnish on top with additional mushrooms, spinach, and/or sundried tomatoes.




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