Shrimp Quiche

Hey neighbor, are you ready for cooking with Health Crusader? Because she has the most delicious secret tucked inside her cape, and she’s prepared to share it. She’ll show you how to make the tastiest Shrimp Quiche on the good4u side of nutritious because Health Crusader is looking out for you!

6
1 (9-inch) Wholly Wholesome gluten-free pie shell
1 tablespoon organic butter, melted
12 Sea Joy Organic Shrimp, peeled and deveined, tails removed
6 Natural Grocers Brand Organic Pasture Raised Eggs
1⁄2 (13.5-ounce) can Natural Grocers Brand Organic Coconut Milk
1⁄4 cup Natural Grocers Brand Bulk Organic Seedless Raisins
2 tablespoons Natural Grocers Brand Bulk Organic Piñon Nuts
1 handfuls of organic spinach, roughly chopped
8 pepperoni slices, quartered
  1. Preheat the oven to 350° F.
  2. Brush the pie shell (the base, edges, and rim) with the melted butter.
  3. Remove tails, chop and evenly distribute the shrimp in the bottom of the pie shell.
  4. Combine the eggs and coconut milk in a mixing bowl and whisk until smooth.
  5. Evenly distribute the piñon nuts, spinach, pepperoni and raisins over the shrimp and pour the egg mixture on top. Use a spoon or fork to move the filling around to ensure even distribution and to make sure the egg mixture is well incorporated.
  6. Bake for 35 minutes, or just until the quiche has set and is no longer runny in the middle.