Directions

1. Preheat oven to 350 degrees. Prepare your pie crust by placing it in an oven-safe 9-inch pie dish or using the container the crust came with. Set aside.
2. Prepare your filling by whisking together the eggs, 1 cup almond milk, ¼ cup Soom Tahini, 2 tbsp thyme, 2 tbsp chopped basil, sea salt, and pepper. Once fully combined, set aside.
3. Cut asparagus into 1-inch spears and slice potatoes into thin rounds. Place half the potato rounds on the bottom of the prepared crust, then add half the asparagus on top. Pour egg mixture over veggies and top with half of the le gruyere + swiss cheese blend.
4. Arrange the remaining potatoes over cheese, then place remaining asparagus spears on top. Spread remaining cheese on top and bake for 50-55 minutes until eggs are set.
5. While the quiche bakes, prepare Lemon Herb Tahini Sauce. In a high-powered blender combine ½ cup Soom Tahini, lemon juice, ½ cup almond milk, 1 tbsp thyme, 1 tbsp chopped basil, garlic, and sea salt. Blend until a creamy consistency is reached. Taste and add more lemon or salt if desired.
6. Once the quiche is done, allow to cool for 5 minutes before slicing into 6 wedges. Drizzle with Lemon Herb Tahini Sauce and enjoy!