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:

1. Pre-heat oven to 375 degrees.
2. Poke a few holes in pie crust then place in the oven for approx 5 min. Remove and set aside.
3. 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.
4. 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.
5. Pour egg and crab-veggie mixture in the pie crust and bake for 45 minutes. Sprinkle manchego cheese and bake for another 2 minutes.
6. 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.