Shrimp and Spinach Quiche

Ingredients:

For the Crust:

1 pre-made pie crust (store-bought or homemade)
For the Filling:

1 lb (450 g) shrimp, peeled and deveined
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
4 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
4 large eggs
1 cup heavy cream (or half-and-half for a lighter option)
1 cup shredded cheese (such as cheddar, Gruyère, or a blend)
Salt and pepper, to taste
1 teaspoon dried dill (or fresh dill, chopped)
Optional: ¼ teaspoon red pepper flakes for heat

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).
Prepare the Crust:

If using a homemade crust, roll it out and fit it into a 9-inch pie dish. If using a store-bought crust, place it directly into the pie dish.
Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Bake the crust for about 10 minutes until lightly golden. Remove from the oven and set aside.
Cook the Shrimp:

In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the shrimp and cook for 3-4 minutes, or until they turn pink and opaque. Remove from heat and set aside.
Prepare the Spinach:

In the same skillet, add the fresh spinach and sauté until wilted (about 2-3 minutes). If using frozen spinach, ensure it is heated through and any excess moisture is removed.
Make the Filling:

In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, dill, and red pepper flakes (if using).
Stir in the cooked shrimp, sautéed onions and garlic, wilted spinach, and shredded cheese.
Assemble the Quiche:

Pour the filling into the pre-baked pie crust, spreading it evenly.
Bake:

Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden. A knife inserted in the center should come out clean.
Serve:

Remove the quiche from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Tips:
Make Ahead: You can prepare the filling a day in advance and assemble the quiche just before baking.
Customize: Feel free to add other vegetables like bell peppers or mushrooms to the filling for added flavor and nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Enjoy your Shrimp and Spinach Quiche, a delicious and hearty dish perfect for brunch, lunch, or a light dinner