| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
Eggs |
6 |
Servings |
INGREDIENTS
| 1 |
|
Quiche shell; 9 or 10 inches in diameter |
| 1/2 |
lb |
Large shrimp; about 12-14, peeled and deveined |
| 1/2 |
c |
Chopped green chilies (ortegas; not jalapenos) |
| 1/2 |
c |
Colby cheese; grated |
| 1/2 |
c |
Monterey jack cheese; grated |
| 5 |
oz |
Light cream |
| 3 |
|
Eggs; beaten |
| 1/3 |
c |
Chives; chopped (fresh or dried) |
| 1/3 |
c |
Sour cream |
| 1/4 |
c |
Salsa; green or red, but fairly hot |
INSTRUCTIONS
From: Ranger@Halcyon.com (Glenn/Sharon Gorman)
Date: 5 Aug 1994 16:47:11 -0400
1. Preheat oven to 425 degrees.
2. 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.
3. Reserve 6 nice-looking shrimp for later. Chop the rest.
4. 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.
5. 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.
6. Place the quiche on a baking sheet and bake for 15 minutes at 425
degrees. Reduce the heat to 300 degrees and bake about 35 minutes longer,
or until the filling is set.
7. Remove quiche from oven; let it cool for 15 minutes.
8. Spoon 6 Tbs. 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.
9. Cut into six wedges and serve.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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