Start off by preheating your oven to 160 degrees Celsius. Meanwhile, take a large pan and place it onto the stove with a few centimeters of water in the bottom. When the water is boiling, pack the spinach into the pan and cover. Cook like this for about a minute, just enough time to wilt it down and make it more manageable. After it’s cooked immediately remove from the heat, drain, run under cold water and squeeze out as much excess water as possible.

Once this is done, peel and chop the onions into fine slices. Heat the olive oil in a pan and fry the onions lightly until starting to soften before removing from the heat and setting aside.

Crack the eggs into a large bowl and whisk, preferably using an electric whisk for about 3 minutes until the eggs have greatly increased in volume. Add the milk and whisk again for another 2 minutes until the mixture is very frothy.

Cut the shrimps in half and then roughly chop the wilted spinach. Arrange the cooked onion, spinach and shrimp halves inside your quiche dish before finally pouring on the egg and milk mixture.

Grate parmesan liberally over the top of the mixture and top with a generous sprinkling of freshly ground pepper.

Bake in the preheated oven for about 30 minutes, until turning a light golden brown before removing, sprinkling on a little freshly ground salt, and then serving. Enjoy with some simple boiled potatoes and a side-salad for a delicious meal!