Mexican Quiche - 3

Preheat oven to 425F. 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 chiles to make a layer over the shrimp, then a layer of Jack cheese, another layer of chiles and a layer of Colby. Spread things evenly.

Mix cream, eggs, chives and a little salt (to taste) 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 425F. Reduce the heat to 300F. 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 Tbsp. 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.