Makes 6 servings ~ 7 points+ each
Quiche is one of those dishes that is so easy and so versatile that it should be on everyone's menu every once in a while.
I have a "base" that I use and then switch up the main ingredients to suit our craving or what I have left in the pantry and freezer. Here I made a Ham, Spinach and Cheese Quiche, but today, it's Shrimp and Spinach. Next time, it may be cheeseburger or a jambalaya quiche. Who knows. ;)
Shrimp and Spinach Quiche
- 1 - deep dish pie crust (raw)
- 1 pound raw shrimp
- 1/2 cup canned spinach, drained and squeezed dry
- 3/4 cup skim milk
- 1/2 med sized onion, diced
- 1/2 cup low fat (part skim) mozzarella cheese
- 3 eggs
- 2 cloves garlic, pressed (or diced, I just don't like dicing garlic LOL)
- salt and pepper
- old bay
Heat oven to 375.
Saute your onion in a pan over med heat until softened, add garlic and saute for a couple more minutes. Remove to a mixing bowl.
Add shrimp to pan and sprinkle generously with Old Bay seasoning.
Saute until just done, about 3-5 min. Don't over cook them. Turn off heat and set aside.
In mixing bowl, combine the rest of the ingredients.
Spread shrimp in the bottom of the pie crust in a single layer.
Pour egg mixture over the top.