5 from 135 votes
Shrimp Quiche Recipe
The Shrimp Quiche combines a flaky pie crust with a rich custard of eggs, milk, and Greek yogurt, filled with sautéed onions, tender shrimp pieces, chopped spinach, and shredded mozzarella. Topped with fresh tomato slices and baked until firm and lightly puffed, this quiche offers a creamy texture balanced by the savory seafood and vegetable layers. It's a well-rounded dish perfect for brunch or a light dinner, presenting an elegant way to incorporate shrimp into a baked egg-based dish.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
6
servings
Calories:
380 kcal
Course:
Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 380
% 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.