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.