Add sour cream and oil; toss with a fork to combine with the dry ingredients.
Sprinkle 2 tablespoons of ice water over the mixture.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Heat oil in a medium skillet over high heat.
Remove from heat and let cool while you roll out the crust.
Place the prepared pie pan upside down in the center of the dough.
Remove the paper and patch any tears in the dough.
Spread the caramelized onions in the bottom of the crust.
Layer spinach and shrimp on top of the onions and sprinkle with oregano.
Pour the mixture into the crust.
Bake the quiche until puffed and firm when touched in the center, 40 to 50 minutes.
Let cool on a wire rack for 15 minutes.
To serve, cut into 8 pieces.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
