Publix Aprons

Southern Squash and Shrimp Quiche

Southern Squash and Shrimp Quiche
Total Time:
about 1 hour
Active Time:
20 minutes


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 piecrust
1 tablespoon 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 mild cheddar cheese, divided
1/2 cup shredded mozzarella cheese, divided
1 teaspoon Old Bay seasoning
1 teaspoon hot pepper sauce


  1. Preheat oven to 350°F. Cut squash into small cubes (1 1/2 cups); chop basil and shrimp (wash hands). Place piecrust on baking sheet for ease in handling; bake 5 minutes or until sides are set.
  2. Melt 1 tablespoon butter in medium, nonstick sauté pan on medium heat. Add squash; cook 3–4 minutes, stirring occasionally, or until tender. Remove pan from heat; set aside to cool slightly.
  3. Combine in large bowl: eggs, mayonnaise, sour cream, 1/4 cup of each cheese, seasoning, pepper sauce, basil, shrimp, and squash; whisk until blended. Pour egg mixture into crust; top with remaining 1/4 cup of each cheese. Bake 30–35 minutes or until center is set and shrimp are pink and opaque. Transfer quiche to wire rack; let stand 15 minutes to set. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 360kcal; FAT 27.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 180mg; SODIUM 450mg; CARB 14g; FIBER 0.00g; SUGARS 2g; PROTEIN 15g; CALC 15%; VIT A 10%; VIT C 50%; IRON 10%

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