Shrimp Quiche Recipe
User Reviews
5
Shrimp Quiche Recipe
Description
The Shrimp Quiche Recipe features a one-inch pie crust lined in a 9-inch pan, filled with a mixture of eggs, low-fat milk, and Greek yogurt seasoned with salt and black pepper. The filling layers include caramelized onions cooked in olive oil, shrimp cooked until just done, fresh spinach, and shredded mozzarella cheese, topped finally with tomato slices. Baking at 375°F for 45–50 minutes sets the custard and melds the flavors, resulting in a quiche with a tender custard interior and a crisp crust exterior. The shrimp and vegetables create distinct savory notes throughout the dish.
The quiche is baked until puffed and firm in the center, then cooled before slicing into six portions, making it suitable for brunch gatherings or a satisfying light meal. The combination of creamy custard and seafood adds richness while still allowing the freshness of spinach and tomato to shine through.
Using Greek yogurt adds protein and a slight tang, and sour cream can be substituted if preferred. Placing the pie pan on a baking tray simplifies handling when placing or removing it from the oven. Overall, the recipe provides clear steps for layering and baking, with suggested ingredient flexibility in the dairy component.
Ingredients
- 1 inch pie crust bring to room temperature, homemade or store-bought
- 5 egg large
- ¾ cup milk low-fat
- ¼ cup Greek yogurt or sour cream, plain, non fat
- ⅛ teaspoon salt divided, plus 1/4 teaspoon
- 1 tablespoon extra-virgin olive oil
- 2 cups onion diced
- 1 lb Shrimp cut into small pieces, raw
- ¼ teaspoon black pepper freshly ground
- 1 cup spinach finely chopped; or Swiss chard
- 4 ounces mozzarella cheese shredded, lite
- tomato any type of tomato will work, slices for topping
Instructions
- 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 ¼ 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 ¼ tsp black pepper & ¼ 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.
Notes
- Place the pie pan on a baking tray before baking for easier handling when placing in and removing from the oven.
- Greek yogurt adds protein and a subtle tang; sour cream can be used as an alternative.
- This recipe yields six servings; cool the quiche for 15 minutes before slicing.
- Use any type of tomato slices for the topping as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 380kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 330mg | 110% |
| Sodium | 1141mg | 48% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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