Ingredients Jump to Instructions ↓

  1. 1 Quiche shell, 

  2. 1/2 C Monterey Jack cheese, -

  3. 9 or 

  4. 10 inches -grated

  5. 1/2 lb Shrimp (large), 

  6. 3 Eggs, beaten -about 

  7. 12-14, peeled 

  8. 1/3 C Chives, chopped (fresh) -and deveined 

  9. 1/3 C Sour cream

  10. 1/2 C Green chilies, chopped 

  11. 1/4 C Salsa, green or red, -(Ortegas, not jalapenos) -but fairly hot (use 5 oz Cream, light -taco sauce if nothing 1/2 C Colby cheese, grated -else is available)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Bring about 1 quart of water to the boil in a saucepan. Add the shrimp and cook for 2 minutes or until they loose their raw look, no more. Drain the shrimp in a colander. Reserve 6 nice-looking shrimp for later. Chop the rest. Spread the chopped shrimp over the bottom of the quiche shell. Use half the chilies to make a layer over the shrimp, then a layer of Jack cheese, another layer of chilies and a layer of Colby. Spread things evenly. Mix cream, eggs, chives and a little salt (if you want) in a bowl; beat to blend. Pour this into the quiche shell; it shouldn’t overflow. Place the quiche on a baking sheet and bake for 15 minutes at 425 degrees F. Reduce the heat to 300 degrees F. and bake about 35 minutes longer, or until the filling is set. Remove quiche from oven; let it cool for 15 minutes. Spoon about 6 T of sour cream in round spots around the top of the quiche. Dip each of the reserved shrimp into the salsa and then put them on the spots of sour cream. Spoon the left-over salsa on top of the shrimp. Cut into six wedges and serve. NOTES: * Shrimp quiche in a Mexican style — I found this recipe in the New York Times magazine a while back, called ‘Dave and Janis Murray’s Mexican Quiche.’ It’s not hard to make and it’s quite good. * This goes well with a salad and a white wine strong enough to stand up to the salsa. If you serve bread, you might be able to feed six people; otherwise, count on feeding 3 or 4. * For the quiche shell, see a French cookbook, or buy a frozen shell in your market. The Monterey Jack cheese might be hard to grate. If so, then just chop it into bits with a knife. : Difficulty: easy (except perhaps if you make your own pastry); de-veining the shrimp is tedious but not difficult. : Time: 30 minutes preparation, one hour to bake and cool. : Precision: Measure the filling ingredients. : : Jeffrey Mogul, Computer Science Department, Stanford University : {ucbvax,decvax}!decwrl!glacier!navajo!mogul, mogul@Navajo.Stanford.EDU : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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