Sunday Special Shrimp and Swiss Quiche

• 1 sheet of refrigerated pie crust
• 1 tbsp unsalted butter
• 4 oz sliced fresh mushrooms
• 1 10-oz box frozen chopped spinach, thawed and squeezed dry
• 1 8-oz bag frozen small shrimp, thawed
• 1 cup shredded Swiss cheese
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 tsp coarse salt
• 1 tsp flour
• 1 cup half and half or light cream
• 3 large eggs slightly beaten
• 1/2 tsp bottled hot pepper sauce

Line a 9-inch quiche dish or pan with one sheet of pie crust; trim away any excess crust at top of pan. With a fork, prick sides and bottom. Bake 5 minutes at 400 degrees. Remove from oven and set aside. Cook mushrooms in butter, over medium heat, in an 8-inch skillet until softened. Add mushrooms to pie shell in an even layer. Top with spinach, shrimp and cheese in even layers. Mix sour cream and mayonnaise in a 4-cup glass measuring cup, or small bowl; whisk in salt and flour. Add cream, beaten eggs and pepper sauce, whisking to blend. Pour mixture slowly over other ingredients in pie shell. Bake in the bottom half of oven, at 350 degrees, for 40-50 minutes, or just until set. Cool about 10 minutes before cutting into wedges to serve.

A lovely dish for family, company and holidays. Serve with fresh fruit and, if desired, mimosas.