Tuesday, April 18, 2017

Southern Squash and Shrimp Quiche

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.


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

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