“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.
Posted on 09/29/2015 at 01:10 AM
