6 oz Imitation Crab Meat
3 oz salad shrimp
½ cup cooked quinoa
1/3 of a large sweet onion (about ½ sliced)
1 medium sized zucchini
½ cup milk
2/3 cup Ricotta
1 cups shredded cheese
Spice to taste
Thinly slice the zucchini and onion and place in a microwave bowl with a little bit of water and spice mix and microwave for 3 mins to soften it up.
Slice up the crab and spread it on the bottom of and oiled 8 or 9 inch square cake pan with the shrimp, the quinoa, the shredded cheese and the microwaved vegetables.
In a large bowl add the eggs, ricotta and milk and whisk til they are smooth and lightly frothy (I use the whisk on my hand blender)
Pour the egg mixture over the other ingredients and stir them up til they are pretty evenly dispersed into the egg mix.
Bake in a 350* oven for 30 mins and check for doneness by sticking a knife in the quiche and seeing if it comes out clean, cook longer if needed.
You could also bake these is ramekins or cupcake tins for smaller individual servings.