Mini Shrimp Scampi and Spinach Quiches

  • 12 min Prep time
  • 13 min Cook time
  • 12-15 servings (makes 30) Servings
  • Medium level

Recipe Description

Infused with the traditional scampi flavors of lemon and garlic, these mini quiches are a welcome addition to your Easter brunch table.


1 (12-ounce) package SeaPak Shrimp Scampi

2 (1.9-ounce) packages frozen mini phyllo cups

1/2 (5-ounce) package baby spinach, chopped

2 large eggs

1/2 cup whipping cream

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper


Preheat the oven to 375°F. Arrange the phyllo cups in mini muffin tins coated with cooking spray. Set aside.

Heat a large skillet over medium-high heat. Add the SeaPak Shrimp Scampi and cook for 5 minutes. Add the spinach and cook just until it wilts, about 1 minute. Set aside a few whole shrimp to garnish the top; keep warm. Cut the remaining shrimp into smaller pieces. Use a slotted spoon to divide the shrimp mixture evenly among the phyllo shells.

Whisk together the eggs, cream, salt, and pepper in a medium bowl. Pour the egg mixture carefully into the shells. Bake for 12 to 15 minutes or until the eggs are set.

Garnish the top of a few of the mini quiches with the reserved shrimp. Drizzle the quiches with additional pan sauce before serving, if desired.