Shrimp Quiche Recipe

The shrimp quiche with a slice coming out of the plate.

Shrimp Quiche Recipe

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

Course Breakfast & Brunch

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 380kcal

Author Ana Frias

Ingredients

1 9 inch homemade or store-bought pie crust bring to room temperature
5 large eggs
¾ cup low-fat milk
¼ cup non fat plain Greek yogurt or sour cream
⅛ 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
¼ 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

Instructions

Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray and line with the crust. Set the pan on a baking sheet.
Whisk the eggs, milk, Greek yogurt, pepper, and ¼ teaspoon salt in a medium bowl. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, about 2 minutes, until translucent (this is a quick sauté, not a caramelize).
Add the shrimp and the remaining ⅛ teaspoon salt. Cook 2-3 minutes, stirring frequently, until just opaque. Remove from heat right away to avoid overcooking.
Squeeze excess water from the spinach, or sauté it 1 minute and let it cool slightly.
Spread the shrimp and onion mixture in the crust. Layer with spinach, then cheese. Pour the egg mixture on top, making sure it reaches the edges. Top with sliced tomatoes.
Bake 45-50 minutes, until puffed and firm in the center. Tent with foil if the crust browns too fast.
Cool on a wire rack for 15 minutes before slicing into 6 pieces.

Notes

Setting the pie pan on a baking sheet makes it easier to move in and out of the oven.
Greek yogurt adds protein; sour cream works just as well if that's what's on hand.
Squeezing or pre-sautéing the spinach is the fix for a watery quiche.

***Nutrition information is an estimate and will vary based on the brands and methods you use.

Nutrition