I was looking for something different for Easter dinner. Since there's just the two of us, I really didn't want to go down the traditional ham dinner route (not that I don't love that, there's just too much leftover).
I happened upon this on the Publix website and thought this sounded like a good alternative. So right! It had been a while since I made a quiche and I don't know why. But this is a great choice right out of the gate. It is a great combo: shrimp, squash, Old Bay Seasoning, and fresh basil.
I served it with steamed asparagus, fruit cup, and a crusty baguette.
SOUTHERN SQUASH and SHRIMP QUICHE (6-8 servings)
1 medium yellow squash, coarsely chopped
1/4 cup fresh basil, coarsely chopped
8 oz peeled/deveined shrimp (tails off), coarsely chopped
1 frozen deep-dish pie crust
1 Tbsp unsalted butter
4 large eggs or 1 cup egg substitute
1/2 cup reduced-fat mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese, divided
1 tsp Old Bay seasoning
1 tsp hot pepper sauce
Preheat oven to 350F. Cut squash into small cubes (about 1 1/2 cups); chop basil and shrimp. Place piecrust on baking sheet for ease in handling; bake 5 minutes or until sides are set.
Melt 1 Tbsp butter in medium, nonstick saute pan on medium heat. Add squash, cook 3-4 minutes, stirring occasionally, or until tender. Remove pan from heat, set aside to cool slightly.
Combine in large bowl eggs, mayo, sour cream, 1/4 cup each of the cheddar and mozzarella, Old Bay, and hot sauce; whisk until blended. Stir in basil, shrimp, and squash. Pour egg mixture into piecrust. Top with remaining 1/4 cup of each cheese. Bake 30-35 minutes (NOTE TO SELF: Mine took a bit longer, at least another 15 minutes) or until center is set (it won't jiggle). Transfer to a wire rack and let stand for 15 minutes to set.
Recipe Source: Publix Aprons