Recipes
Squash and Shrimp Quiche
8 servings
1 hour, 10 minutes total (Active 20 minutes)
Shopping list
Ingredients
- 1 medium yellow squash
- 0.25 oz fresh basil
- 8 oz peeled/deveined medium shrimp, tails removed
- 1 frozen deep-dish piecrust
- 1 tablespoon unsalted butter
- 4 large eggs (or 1 cup egg substitute)
- ½ cup reduced-fat mayonnaise
- ½ cup sour cream
- 1 teaspoon seafood seasoning
- 1 teaspoon hot sauce
- ½ cup shredded mild cheddar cheese, divided
- ½ cup shredded mozzarella cheese, divided
Steps
- Preheat oven to 350°F. Cut squash into small cubes (1 ½ cups); chop basil (¼ cup) and shrimp coarsely (wash hands). Place piecrust on baking sheet for ease in handling; bake 5 minutes or until sides are set.
- Melt butter in medium, nonstick sauté pan on medium. Add squash; cook 3–4 minutes, stirring occasionally, until tender. Remove pan from heat; let stand to cool slightly.
- Combine in large bowl: eggs, mayonnaise, sour cream, seasoning, hot sauce, basil, shrimp, squash, ¼ cup cheddar, and ¼ cup mozzarella; whisk until blended. Pour mixture into crust; top with remaining ¼ cup each cheddar and mozzarella. Bake 30–35 minutes until center is set and 160°F and shrimp are pink and opaque. Transfer quiche to wire rack; let stand 15 minutes to set. Slice and serve.
Amount per ⅛ recipe serving: Calories 290, Total Fat 21g, Sat Fat 8g, Trans Fat 0g, Chol 160mg, Sodium 620mg, Total Carb 14g, Fiber 0g, Total Sugar 2g, (Incl. 1g Added Sugars), Protein 11g, Vitamin D 6%, Calc 10%, Iron 6%, Potassium 2%