27 January 2011

Shrimp and Spinach Quiche

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.

Bake uncovered for 45 min.  Let sit 15 min before cutting.

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