Spring Shrimp and Spinach Quiche



1 Homemade or store bought 9 inch pie crust

5 eggs

3/4 cup whole milk

¼ plain Greek yogurt

¼ teaspoon each salt and pepper

1 tablespoon extra virgin olive oil

½  yellow onion, diced

1 lb. raw shrimp peeled, deveined and cut into small pieces

1 ½ cups fresh spinach leaves, chopped

4 ounces grated Gruyere cheese

2 roma tomatoes, sliced



Preheat the oven to 375 degrees F.


Coat a 9 inch pie pan with non-stick spray or defrost a frozen store bought pie crust.


In a saute pan on medium high heat, add extra virgin olive oil and onions.  Saute until onions become translucent.  This will take 2-3 minutes.


Once the onions are transparent, add shrimp and cook for another 5 minutes until shrimp are cooked through.


In a medium mixing bowl, whisk together eggs, milk, yogurt, salt and pepper.  Set aside.


Spread the onion and shrimp mixture on the bottom of the piece crust.  Layer with spinach and then cheese.  Pour egg mixture over the top of the cheese.  


Top the quiche with sliced tomatoes.  Bake for 45-50 minutes making sure the center is firm and a toothpick comes out dry,  Let cool for 10 minutes.  Cut and serve.



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