Shrimp & Spinach Quiche

There’s something magical about pulling a perfectly golden Shrimp & Spinach Quiche from the oven after a hectic day. The aroma of buttery crust, tender seafood, and earthy spinach filling your kitchen is enough to make even the most stressful day melt away. I discovered this Shrimp & Spinach Quiche recipe years ago when searching for a dish that could impress unexpected dinner guests without keeping me chained to the stove. What makes this Shrimp & Spinach Quiche special is its versatility – it’s elegant enough for special occasions yet simple enough for weeknight dinners. The delicate balance of succulent shrimp, nutrient-rich spinach, and creamy cheese creates a texture that’s somehow both light and satisfying. Whether you’re new to quiche-making or a seasoned pro, this easy Shrimp & Spinach Quiche recipe will quickly become a go-to in your culinary repertoire.

Why You’ll Love This Shrimp & Spinach Quiche

• ✅ This healthy Shrimp & Spinach Quiche for brunch combines protein and vegetables in one beautiful dish
• ✅ The easy Shrimp & Spinach Quiche with cheese comes together in simple, manageable steps, perfect for beginners
• ✅ A gluten-free Shrimp & Spinach Quiche option is included for those with dietary restrictions
• ✅ This best Shrimp & Spinach Quiche for family gatherings serves 8-10 people comfortably
• ✅ The savory Shrimp & Spinach Quiche for meal prep keeps beautifully for up to 3 days in the refrigerator
• ✅ This delicious Shrimp & Spinach Quiche with herbs offers a gourmet taste with minimal effort
• ✅ Low-carb Shrimp & Spinach Quiche variations make it suitable for various dietary needs

Ingredients for Shrimp & Spinach Quiche

For the Crust:

• ¾ cup white whole-wheat flour
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• ¼ teaspoon salt
• 2 tablespoons cold butter, cubed
• 2 tablespoons sour cream
• 2 tablespoons extra-virgin olive oil
• 2-3 tablespoons ice water

For the Filling:

• 2 teaspoons extra-virgin olive oil
• 2 cups diced onions
• ⅛ teaspoon salt plus ¼ teaspoon, divided
• 2 tablespoons water
• 1 cup finely chopped spinach (fresh is best, but thawed frozen works too)
• ¾ cup chopped cooked shrimp
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• ½ cup crumbled feta cheese (substitute goat cheese for a different flavor profile)
• 4 large eggs
• 2 large egg whites
• ¾ cup low-fat milk
• ¼ cup sour cream
• ¼ teaspoon freshly ground pepper

How to Make Shrimp & Spinach Quiche – Step by Step

Step 1: 

In a large bowl, whisk together white whole-wheat flour, all-purpose flour, and ¼ teaspoon salt.

Step 2: 

Using a pastry cutter or your fingertips, cut cold butter into the flour mixture until it resembles coarse crumbs.

Step 3: 

Mix in sour cream and olive oil until just combined.

Step 4: 

Gradually add ice water, one tablespoon at a time, mixing until dough holds together when pressed. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Step 5:

 Preheat oven to 375°F. Roll dough on a lightly floured surface to fit a 9-inch pie plate. Press into plate, trim and crimp edges.

Step 6: 

Line crust with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes. Remove weights and parchment and bake for another 5 minutes. Let cool slightly.

Step 7: 

Heat olive oil in a large skillet over medium heat. Add onions and ⅛ teaspoon salt. Cook, stirring occasionally, until onions start to brown, about 5 minutes.

Step 8: 

Add 2 tablespoons water, cover, and cook until onions are soft and golden, about 5 more minutes.

Step 9: 

Add spinach and cook until wilted, about 1-2 minutes. Remove from heat and let cool slightly.

Step 10: 

Spread the onion-spinach mixture in the crust. Top with chopped shrimp, oregano, and feta cheese.

Step 11: 

In a medium bowl, whisk together eggs, egg whites, milk, sour cream, ¼ teaspoon salt, and pepper. Pour over the filling.

Step 12

 Bake the Shrimp & Spinach Quiche until the filling is set and top is golden, 35-40 minutes. Let cool for at least 15 minutes before serving.

Pro Tips for Making the Best Shrimp & Spinach Quiche

• Pre-cook the shrimp properly: Make sure your shrimp is fully cooked but not overcooked before adding to the quiche. Overcooked shrimp becomes rubbery.
• Remove excess moisture: Squeeze out any excess liquid from the spinach to prevent a soggy quiche bottom.
• Even distribution is key: Spread the ingredients evenly in the crust for a perfectly balanced bite every time.
• Tent with foil: If the crust starts browning too quickly, cover the edges with aluminum foil.
• Let it rest: Allow the Shrimp & Spinach Quiche to rest for 15-20 minutes after baking. This helps the filling set completely and makes slicing cleaner.
• For a creamy Shrimp & Spinach Quiche with puff pastry: Skip the homemade crust and use a sheet of puff pastry instead for a quick and delicious alternative.

Best Ways to Serve Shrimp & Spinach Quiche

The best way to serve Shrimp & Spinach Quiche is either warm or at room temperature. It pairs wonderfully with:

• A crisp green salad with vinaigrette dressing
• Fresh fruit for brunch gatherings
• Roasted vegetables for a heartier dinner option
• A glass of crisp white wine or sparkling water with lemon
• Soup for a comforting lunch combination

For a complete meal, serve this Shrimp & Spinach Quiche with our Arugula Salad with Lemon Dressing or Roasted Asparagus for a restaurant-quality experience at home.

Nutritional Information for Shrimp & Spinach Quiche

Per serving (1/8 of quiche):

• Calories: 245 kcal
• Protein: 12g
• Carbohydrates: 21g
• Fat: 13g
• Fiber: 2g
• Sodium: 420mg
• Calcium: 15% DV

This low-carb shrimp & Spinach Quiche variation is high in protein and contains beneficial omega-3 fatty acids from the shrimp.

Storage & Leftovers

This savory Shrimp & Spinach Quiche for meal prep stores exceptionally well:

• Refrigeration: Store covered in the refrigerator for up to 3 days.
• Freezing: Wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months.
• Reheating: For the best texture, reheat refrigerated slices in a 325°F oven for 10-15 minutes. Microwave on 50% power if you’re in a hurry.
• Make-ahead tip: You can prepare this quick Shrimp & Spinach Quiche for busy weeknights a day in advance and simply reheat when needed.

Frequently Asked Questions

What are the main ingredients in Shrimp & Spinach Quiche?

The main ingredients in Shrimp & Spinach Quiche include cooked shrimp, fresh spinach, onions, eggs, milk, sour cream, and feta cheese, all baked in a homemade crust made with whole-wheat and all-purpose flours.

How long does it take to cook Shrimp & Spinach Quiche?

The Shrimp & Spinach Quiche takes about 35-40 minutes to bake after preparing the crust and filling. Total preparation and cooking time is approximately 1 hour and 30 minutes, including 30 minutes of crust chilling time.

Can I use frozen spinach for Shrimp & Spinach Quiche?

Yes, you can use frozen spinach for Shrimp & Spinach Quiche. Just be sure to thaw it completely and squeeze out all excess moisture to prevent a soggy quiche. One 10-ounce package of frozen spinach, thawed and drained, can replace the fresh spinach in this recipe.

What can I serve with Shrimp & Spinach Quiche?

Shrimp & Spinach Quiche pairs beautifully with a green salad, fresh fruit, roasted vegetables, or soup. For brunch, serve with mimosas or fruit juice. For dinner, a glass of crisp white wine complements the flavors perfectly.

Conclusion

This delicious Shrimp & Spinach Quiche with herbs proves that impressive, flavorful dishes don’t have to be complicated. Whether you’re making it for a special brunch, meal prepping for busy weekdays, or serving it at a family gathering, this versatile recipe delivers consistently excellent results. The balance of succulent shrimp, nutritious spinach, and savory cheese makes this easy Shrimp & Spinach Quiche with cheese a crowd-pleaser every time. I hope you’ll try this Shrimp & Spinach Quiche recipe and discover why it’s become a staple in my home.

Have you tried making this Shrimp & Spinach Quiche? Share your experience in the comments below! Did you make any delicious modifications? I’d love to hear how you made this recipe your own.

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