Shrimp and Avocado Crustless Quiche

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"Born out of my kitchen when I had an almost too over-ripe avocado, some feta that was nearing its date, and needed to make room in the freezer. This is easy to put together and tastes amazing!"

Original recipe yields 6 servings


  • Serving Size: 1 (364.7 g)
  • Calories 616
  • Total Fat - 38.5 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 876.8 mg
  • Sodium - 801.7 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 2.1 g
  • Sugars - 3.2 g
  • Protein - 51.5 g
  • Calcium - 461.4 mg
  • Iron - 5 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.2 mg

Step 1

Spray a deep-dish 9-inch glass pie plate with cooking spray; preheat oven to 350F.

Step 2

Evenly spread shrimp in bottom of pie plate (if frozen, press out excess water between paper towels first); scatter with scallions, then avocado, then feta cheese.

Step 3

In a bowl, whisk together eggs, evaporated milk and seasonings until well-beaten and thoroughly blended.

Step 4

Pour egg mixture over pie plate, making sure to cover the entire top (pour slowly, it will work its way through but it takes it a few seconds).

Step 5

Bake at 350F for 45-50 minutes, until a knife inserted near center comes out clean.

Tips & Variations

No special items needed.