This is one of my favorite recipes and a go-to when I meal prep for my clients. It is so simple and quick and makes for several servings and a great dinner party dish. The crab meat gives it a bit more texture and flavor but you can always skip it for a vegetarian option or add turkey or regular bacon for meat lovers. Option to also remove manchego cheese to make this a dairy free quiche.
SERVINGS: 8-10 servings PREP TIME: 10 minutes. COOK TIME: 60 minutes
INGREDIENTS:
- Dairy- free crust (my fave is Wholly Wholesome)
- 6 eggs
- 8 oz lump crab meat
- 3/4 cup unsweetened non dairy milk (my fave is almond or oat milk)
- 3 Tbsp coconut, almond, or brown rice flour
- 1 small bunch of asparagus spears (cut approx 1 inches long)
- 1 small packet shiitake mushrooms
- 1 small shallot, finely chopped
- 1 handful of fresh baby spinach, chopped
- 1 small red bell pepper, diced
- 2 cloves garlic, finely chopped
- 1Tbsp avocado or olive oil
- 2 Tbsp manchego cheese, shaved
- 1/4 cup cilantro, finely chopped
- 1/4 cup basil, finely chopped
- 1/2 tsp sea salt
- 1/2 tsp old bay
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
INSTRUCTIONS:
- Pre-heat oven to 375 degrees.
- Poke a few holes in pie crust then place in the oven for approx 5 min. Remove and set aside.
- Heat oil in large pan and saute garlic, shallot, red pepper, mushrooms, and asparagus for approximately 5 minutes. Then add crab meat for another 2 minutes.
- In mixing bowl, whisk eggs, flour, non-dairy milk, sea salt, pepper, old bay, turmeric powder. Then stir in cooked veggies, crab, spinach, cilantro and basil.
- Pour egg and crab-veggie mixture in the pie crust and bake for 45 minutes. Sprinkle manchego cheese and bake for another 2 minutes.
- Quiche will rise up and out of crust pan but once removed to cool, it will settle back down. Cool for 5 minutes before enjoying.