Shrimp Quiche

So tonight I made my first quiche ever.  It actually turned out better than I thought it would.  Ryan asked "what's the back-up?" when he realized what was for dinner.  But he had 2 pieces and lived.  Not sure we'll do it all the time, but we basically threw in everything but the kitchen sink and used up what we had for produce in the fridge.  It is a great way to get protein and some serious vitamins from all the add-ins.  If the future, we might add a red potato - diced small and jalapeno pepper slices to give it a kick!  Below is what we had in it tonight : )

The finished Quiche

We ended up not including the tomatoes shown here and I forgot to include ground black pepper in the picture.

Messy plate, but it was good!

 Ingredients (I'm telling ya, everything but the kitchen sink!):
1 tbsp. of olive oil
1/4 cup of diced red pepper
1/4 cup of diced green pepper
1/4 cup of diced yellow pepper
1 cup of fresh spinach leaves
1/3 cup of diced yellow onion
3 extra large eggs or 4 large eggs
1 - 9 inch deep dish pie crust
1/2 cup of shredded mozzarella cheese (divided)
1/2 cup of shredded cheddar cheese (divided)
1/4 cup of skim milk
1/4 cup of diced baby bella mushrooms
1 large green onion
1/2 tsp. ground black pepper
one bag of frozen, tail on, grilled Gorton's Shrimp (To see what you're looking for, go here)

Directions:
Preheat oven to 350 degrees.  Heat oil in skillet.  Saute peppers, yellow onion and mushrooms for 3-5 minutes over medium heat.  Cut tails off of frozen shrimp.  Add frozen shrimp to peppers mixture and cook for an additonal 4-5 minutes.  Drain moisture off of mixture shrimp mixture and pour into bottom of the pie crust.  Set aside.  In a bowl, combine eggs, milk, 1/2 of both cheeses, and pepper and beat well. Pour over top of  shrimp mixture in pie shell and top with green onions and remaining shredded cheese. Bake until knife inserted into center comes out clean, about 35 to 40 minutes.