Keto- Friendly Shrimp Spinach Quiche

10 large Egg, fresh, whole, raw
2 package (10 oz) yields Spinach, frozen
3 oz Athenos Reduced Fat Feta Cheese
.25 cup (8 fl oz) Yogurt, plain, whole milk
1 cup Cheese - Kraft Mozzerella Shredded
1 cup Colby and Monterey Jack Cheese shredded
6 tsp Kraft grated parmesean cheese
12 oz Shrimp, cooked
2 clove Garlic
3 medium (4-1/8" long) Scallions, raw
3 tbsp Basil
.5 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.5 tbsp Coconut Oil Organic - Spectrum Naturals

very important to reduce moisture by squeezing the spinach thoroughly, and draining excess liquid from sautéed shrimp.

Preheat oven to 360
You will need a couple of muffin pans.
After you have completely thawed the frozen spinach, drain and squeeze all the excess liquid so that it forms a solid(ish) ball.
In a large mixing bowl add all the eggs and yogurt. Mix well.
Add chopped spinach, scallions, basil and garlic.
In a medium bowl, mix mozzarella, Monterey jack, and parmesan. Mix well and reserve 1/2 cup of mixture to top "muffins".
Add the remaining cheese mixture to the egg mix.
Add chopped feta cheese.
Remove tails from shrimp, and sauté lightly to remove excess moisture.
Drain and cut shrimp in 1/2 or 3rds.
Add to quiche mixture. Mix well
grease the muffin pans with coconut oil.
( I also use a light coat of cooking spray because the coconut oil doesn't prevent sticking very well)
Sprinkle a little almond flour into each of the muffin pan 'cups'. Tilt the pans tapping the sides, allowing the flour to coat as much as possible. (it won't cover completely)
Measure a 1/2 cup serving into each muffin 'cup'.
Top each with the reserved cheese mixture.
Bake at 350-360 for about 30 minutes till tops are golden.

Serving Size: Makes 12 individual servings

Number of Servings: 12

Recipe submitted by SparkPeople user RAVEN34994.