Sunday Special Shrimp And Swiss Quiche

“Best Breakfast” Recipe Contest Winner – Charlene Chambers

5 to 6 servings



  • 12 ounces Contessa Large Uncooked Shrimp, thawed and rough chopped

  • 1 Sheet refrigerated piecrust

  • 1 Tablespoon unsalted butter

  • 4 ounces fresh sliced mushrooms

  • 1 10 ounce box frozen chopped spinach, thawed and squeezed dry

  • 1 cup shredded Swiss cheese

  • 3/4 cup light sour cream

  • 1/4 cup light mayo

  • 1/2 teaspoon coarse salt

  • 1 teaspoon flour

  • 1 cup half and half

  • 3 eggs slightly beaten

  • 1/2 teaspoon hot pepper sauce


  • Line a 9″ quiche pan with removable sides with one piecrust sheet and smooth edges at top of pan.

  • Prick sides and bottom well.

  • Bake 5 minutes at 400º F.

  • Remove and set aside.

  • Cook mushrooms in butter over medium heat in a small skillet. Add mushrooms to pie shell in an even layer.

  • Top with spinach, shrimp and cheese in even layers.

  • Mix sour cream and mayo in a 4-cup glass measuring cup, add salt, flour, eggs and pepper sauce; stirring to blend.

  • Pour mixture slowly over the other ingredients in pie shell.

  • Place on a preheated cookie sheet or pizza pan in the bottom half of oven.

  • Bake at 350º F. for 50 minutes or until set. Cool 15 minutes before removing pan sides. Cut into wedges.