A flaky, buttery quiche packed with shrimp, spinach, and sautéed onions. 380 calories a slice and 22 grams of protein, so it’s a breakfast that actually holds you over.
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Easy Shrimp Quiche Recipe
This custard sets up creamy, not rubbery, thanks to a mix of eggs, milk, Greek yogurt, and mozzarella. Below I’m walking through each step in more detail than my original post, including a couple of fixes based on questions from you all in the comments – mainly around the onions, the shrimp timing, and keeping the filling from getting watery.
Why you’ll love this recipe
- You can swap the fillings. Different veggies, cheeses, or herbs all work here. Once you’ve got the egg-to-dairy ratio down, this crust is just a vehicle for whatever you have in the fridge.
- It feeds a crowd. Bring it to a brunch or a potluck and it disappears fast.
- The crust does the heavy lifting. A store-bought pie crust and a simple egg custard mean this comes together quickly, no pastry skills required.
- You can make it the day before. Bake it, refrigerate it, then reheat it the morning of. Great for holidays when the oven is already busy.
♥️ xo, Ana
This post was originally published in May 2014 and has been rewritten with clearer steps and troubleshooting tips.
Ingredients
- Start by gathering all of your ingredients. You can use a homemade pie crust or a store-bought one like Pillsbury. Make sure it’s at room temperature so that it’s easy to expand on the pie pan.
- Eggs
- Raw shrimp cut into small pieces
- Diced white or yellow onion
- Salt & pepper
- Extra-virgin olive oil
Now these ingredients are a flexible and you can use whatever you have at hand:
- Low-fat milk – or use almond or coconut milk. Any kind of milk goes!
- Non fat plain Greek yogurt or sour cream
- Fresh spinach
- Mozzarella cheese shredded. Or any other melting cheese like Monterey jack, gruyere, provolone, white American, etc.
- Tomato slices for topping – any type of tomato will work
How to make Shrimp Quiche
- Get the crust and custard ready. Preheat the oven to 375°F. Coat a 9-inch pie pan with cooking spray and press the crust into it. Set a baking sheet under the pie pan – it makes the quiche much easier to slide in and out of the oven, and it catches any drips.
- In a medium bowl, whisk together the eggs, milk, Greek yogurt, pepper, and ¼ teaspoon of the salt. Set this aside.
- Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, for about 2 minutes, just until they turn translucent and start to soften at the edges.
- Add the shrimp to the same skillet with the onions. Season with the remaining ⅛ teaspoon salt. Cook over medium heat, stirring frequently, for 2 to 3 minutes, until the shrimp turns pink and opaque. Note: Because the pieces are small, they cook fast, pull them off the heat as soon as they’re opaque all the way through. Shrimp keeps cooking a bit more in the oven, so it’s better to slightly undercook it here than to leave it in the skillet too long, which is what makes shrimp turn rubbery.
- Spread the shrimp and onion mixture over the bottom of the crust.
- Then add the spinach. A note on the spinach: if you’ve had trouble with a watery quiche before, that’s almost always the spinach. Raw spinach holds a lot of water, and it releases as the quiche bakes. To keep the filling from getting soggy, squeeze the chopped spinach dry in a paper towel before layering it in, or give it a quick 1-minute sauté in the same skillet you used for the onions and shrimp, then let it cool slightly before adding it.
- Then layer it with the cheese.
- Add the egg & milk mixture on top making sure the pie is filled evenly.
- Lastly add the sliced tomatoes.
- Finally bake for 45 to 50 minutes, until the top is puffed and the center feels firm when you press it gently. Ovens vary, so start checking around the 40-minute mark. If the crust edges are browning too fast, loosely tent the pan with foil for the remaining bake time.
- Cool, then slice. Let the quiche rest on a wire rack for 15 minutes before cutting. This isn’t optional – the custard is still setting as it cools, and slicing too early will make the filling run. Cut into 6 wedges to serve.
Serving suggestions
This is hearty enough to work for breakfast, brunch, lunch, or dinner.
For breakfast, I usually serve it on its own. If you want something sweet on the side, Baked Cinnamon Donuts or Banana Crumb Muffins round it out nicely.
For lunch or dinner, pair a slice with Grilled Parmesan Asparagus or Calabacitas for a full plate.
How to store and reheat
- Fridge: Slice into individual portions and store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic wrap, then double-wrap in foil. It keeps for up to 3 months. You can freeze it baked or unbaked, whole or in slices.
- Reheating in the oven (recommended): Preheat to 325°F. If reheating a whole quiche, slice it first so it warms through evenly. Wrap slices loosely in foil to keep them from drying out, then place on a baking sheet. Individual slices take about 15-20 minutes; a whole quiche takes 25-30 minutes. The oven keeps the crust from turning soft, which is the main downside of the microwave.
- Reheating in the microwave: Heat individual slices for 1-2 minutes on medium power, checking every 30 seconds so the shrimp doesn’t overcook.
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Print Recipe:
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!
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Servings: 6 servings
Calories: 380kcal
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.
Your Private Notes
Nutrition
Serving: 1slice | Calories: 380kcal | Carbohydrates: 22g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 1141mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g
Frequently Asked Questions
Can I bake this ahead and reheat it the next day?
Yes. Bake it fully, let it cool, then refrigerate. To reheat, place it in a 375°F oven for about 12 minutes, or until warmed through.
Why is my quiche watery?
This is almost always the spinach releasing water as it bakes. Squeeze it dry or give it a quick sauté before layering it in – see the note in step 4 above.
Do I need to layer the ingredients, or can I just mix everything in a bowl?
Either way bakes the same. I layer mine mostly for how it looks when you slice into it, with the tomatoes visible on top.
How can you possibly carmelize onions in 2 minutes?? Did you mean 20?
Can I bake whole quiche I advance, refrigerate and reheat to take to a party the next day?
Hi Eileen, yes you can! To reheat your quiche, place in a preheated oven set to 375F. Reheat for another 12 or so minutes.
Enjoy!
This was very tasty, and filling! Easy to make the night before. It microwaved perfectly the next day. The tomatoes were an awesome topping.
I made this for an afternoon tea and it went down very well. Everyone loved it.
What a gorgeous quiche. I would never have thought to use shrimp and the spinach made this so light and delicious.
I love shrimp. This shrimp quiche is my kind of dish – high protein and healthy. My family is going to love it.
First time I used shrimp in a quiche, but it was absolutely delicious. Great texture, creamy but lighter made with yoghurt instead of heavy cream! Lovely combination of flavours! Will definitely make it again!
I tried quiche but never shrimp quiche and as a seafood lover I’m super excited to try your recipe.
Quiche is a tradition in my house Christmas morning and I’m always looking for new recipes. It was good and I will make it again. However, I will not cook the shrimp before putting it in the quiche and I will sauté the spinich first. The shrimp was over cooked and the quiche was too moist. Spinch has a lot of water and by not sautéing it first made the quiche too moist.
This recipe looks great, butI was wondering the same thing about the shrimp. Five minutes seems like an incredibly long time to cook them, at all, let alone before putting them into a quiche. I’m going to look for other recipes and see if they call for cooking the shrimp first.
What’s the difference whether I mix all ingredients in a bowl or layering the ingredients for Shrimp Quiche (De Camarones)
Hi Carole, I don’t think it’s a big difference since it’ll cook the same. Enjoy this Shrimp Quiche!
Lo voy a hacer!! Se ve delicioso!!!
Si te va a encantar! Es super facil de hacer!
I just made this quiche this morning for breakfast…it was amazing! I added a few of my favorite ingredients to make it my own. Next time I will definitely add lump crab meat to take it over the top! That’s all I’m saying!
Oh I love the sound of lump crab meat Bobbi! I’m going to try it next time too. I’m truly happy you enjoy this quiche for breakfast. It is truly a treat! Have a great one! XO, Ana
I love this quiche recipe, easy to prepare and great for left overs!
Thank you Brenda! I agree that Shrimp Quiche leftovers are amazing! We have them all the time since this pie is too much for two people lol! Have a good one!
Wonderful blend of flavors & very satisfying. Enjoyed this immensely!
Thank you so much Buff Pablo! It’s one of my personal favorites
Love quiches! Made this one for brunch for my girls and they loved it!
Thanks for the feedback Monica!