A delicious flaky & buttery Shrimp Quiche loaded healthy ingredients like spinach, shrimp, and onions. Only 380 calories per slice and 22 grams of protein! 

A quiche on a plate with a slice coming out

This perfect Shrimp Quiche is creamy and soft with textural contrast from shrimp, sautéed onions and healthy spinach or Swiss chard. The creamy texture comes from eggs, mozzarella cheese, milk & greek yogurt.

Let’s explore how you can make this delicious quiche.

A whole Shrimp Quiche with one slice ready to serve


  • Start by gathering all of your ingredients. You can use a homemade pie crust or a store-bought one like Pillsbury. Make sure it’s at room temperature so that it’s easy to expand on the pie pan.
  • 5 large eggs
  • 1 lb raw shrimp cut into small pieces
  • 2 cups diced white or yellow onion
  • 1/8 teaspoon salt plus 1/4 teaspoon divided
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper

Now these ingredients are a flexible and you can use whatever you have at hand:

  • 3/4 cup low-fat milk – or use almond or coconut milk. Any kind of milk goes!
  • 1/4 cup non fat plain Greek yogurt or sour cream
  • 1 cup finely chopped spinach or Swiss chard
  • 4 ounces lite mozzarella cheese shredded. Or any other melting cheese like Monterrey jack, gruyere, provolone, white American, etc.
  • Tomato slices for topping – any type of tomato will work

How to make Shrimp Quiche

  • Preheat the oven at 375 degrees F and place the pie crust on the pie pan. Set aside. Mix the eggs, milk, yogurt & salt and set aside.
  • Heat the oil in a medium skillet over high heat. Cook the onions half way then add shrimp as shown below:
Cooking shrimp & onions in a skillet
  • Once the shrimp & onions are cooked through, add them to the pie pan and start layering the rest of the ingredients as shown below.
  • Finally bake for 45 to 50 minutes (depending on your oven) until puffed and firm when touched in the center. Let cool on a wire rack for 15 minutes before serving.
Process images on filling the pie crust

Serving suggestions

Since it’s a very versatile & hearty dish you can serve it for breakfast, brunch, lunch or even dinner!

I think that when serving it for breakfast you don’t need anything else! However something sweet like Baked Cinnamon Donuts or Banana Crumb Muffins would be the perfect finisher.

If serving this Shrimp Quiche at lunch or dinner you can pair with Grilled Parmesan Asparagus or Calabacitas for a perfectly healthy meal.

A slice of Shrimp Quiche with a fork on the side

How to store it

  • To store any leftovers just cut them into individual serving slices and place in a storage container. You can also store the whole quiche in the freezer, either before baking or after baking.
  • Just wrap in plastic wrap and double wrap with aluminum foil. Place it in the freezer for up to 3 months.

This recipe was originally published in May 2014. It was updated in March 2020 to revise the content and photographs. The original recipe remains the same. Enjoy! 

A quiche on a plate with a slice coming out

Shrimp Quiche Recipe

Servings 6 servings
Ana Frias
5 from 13 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
A delicious flaky & buttery Shrimp Quiche loaded healthy ingredients like spinach, shrimp, and onions. Only 380 calories per slice and 22 grams of protein! 
6 servings


  • 1 9 inch homemade or store-bought pie crust bring to room temperature
  • 5 large eggs
  • 3/4 cup low-fat milk
  • 1/4 cup non fat plain Greek yogurt or sour cream
  • 1/8 teaspoon salt plus 1/4 teaspoon divided
  • 1 tablespoon extra-virgin olive oil
  • 2 cups diced onions
  • 1 lb raw shrimp cut into small pieces
  • 1/4 teaspoon freshly ground pepper
  • 1 cup finely chopped spinach or Swiss chard
  • 4 ounces lite mozzarella cheese shredded
  • Tomato slices for topping any type of tomato will work


  • Coat a 9-inch pie pan with cooking spray and line with the prepared pie crust. Set aside
  • Preheat oven to 375°F.
  • In a medium bowl whisk the eggs, milk, Greek yogurt, pepper and the remaining 1/4 teaspoon salt. Set aside.
  • Heat oil in a medium skillet over high heat. Add onions and cook, stirring frequently, until the onions start to become transparent, about 2 minutes.
  • Add the shrimp, season with 1/4 tsp black pepper & 1/4 tsp salt and cook on medium heat, stirring frequently. Cook until shrimp is cooked through. About 5 minutes.
  • Spread the caramelized onions & shrimp mixture on the bottom of the crust. Layer spinach, the cheese and pour the egg mixture on top. Add the final layer with tomatoes.
  • Bake the quiche until puffed and firm when touched in the center, 45 to 50 minutes. Let cool on a wire rack for 15 minutes. To serve, cut into 6 pieces.

Muy Delish Notes:

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
  • Place the pan with the quiche on a baking tray prior to baking so that it’s easier to place in oven and when taking it out. 
  • I used to Greek yogurt to increase the protein but sour cream works as well. 

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.


Serving: 1slice | Calories: 380kcal | Carbohydrates: 22g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 1141mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

This post was originally created for my very first guest Post! You can see my interview with Sonia over at Oggi pane e salame, domani… She’s a very talented Italian blogger with many super delicious recipes! Her blog is in Italian but you have the translation option right on the blog. How cool is that? Check it out!

Recipe & interview here: Torta salata spinaci e gamberetti [Guest post]

A quiche with tomatoes on top with plates and a knife on the side

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Recipe Rating


  1. Quiche is a tradition in my house Christmas morning and I’m always looking for new recipes. It was good and I will make it again. However, I will not cook the shrimp before putting it in the quiche and I will sauté the spinich first. The shrimp was over cooked and the quiche was too moist. Spinch has a lot of water and by not sautéing it first made the quiche too moist.

  2. What’s the difference whether I mix all ingredients in a bowl or layering the ingredients for Shrimp Quiche (De Camarones)

  3. 5 stars
    I just made this quiche this morning for breakfast…it was amazing! I added a few of my favorite ingredients to make it my own. Next time I will definitely add lump crab meat to take it over the top! That’s all I’m saying!

    1. Oh I love the sound of lump crab meat Bobbi! I’m going to try it next time too. I’m truly happy you enjoy this quiche for breakfast. It is truly a treat! Have a great one! XO, Ana

    1. 5 stars
      Thank you Brenda! I agree that Shrimp Quiche leftovers are amazing! We have them all the time since this pie is too much for two people lol! Have a good one!