| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | fresh green poblano chiles | |
| 4 | cups water 1 pound fresh shrimp — peeled and deveined | |
| 6 | ounces crab meat | |
| 1 | slice lemon | |
| 2 | tablespoons dry white wine | |
| 1 | tablespoon dry sherry 1 teaspoon chicken-flavored bouillon | |
| 1 | clove garlic — crushed | |
| 3 | eggs — beaten 2 cups shredded muenster cheese — (8 ounces) | |
| 1 | cup chopped unpeeled tomato | |
| 2 | tablespoons mayonnaise 2 tablespoons commercial sour cream |
INSTRUCTIONS
pastry for 9-inch quiche dish 1/2 cup chopped onion 1/4 cup butter or margarine 2 tablespoons butter or margarine granules 1/8 teaspoon ground thyme 1/8 teaspoon ground marjoram Line a 9-inch quiche dish with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 degrees F for 3 minutes; remove from oven, and gently prick with a fork. Bake 5 minutes longer. Cool on rack. Place chiles on a baking sheet; broil 5 to 6 inches from heat, turning often with tongs, until blistered on all sides. Immediately place chiles in a plastic bag. Fasten securely; wrap in a towel, and let steam 30 minutes. Remove and discard stems and peels. Cut a small slit in side of each chile, and rinse under cold water to remove seeds; chop. Bring water to a boil. Add shrimp and lemon; return to a boil. Reduce heat, and simmer 1 minute. Drain well; discard lemon, and chop shrimp. Saute onion in 1/4 cup butter in a large skillet until tender. Stir in chiles; saute 3 to 5 minutes. Add 2 tablespoons butter and next 6 ingredients. Stir over low heat 2 to 3 minutes. Add shrimp and crab; cook, stirring often, 3 minutes. Combine shrimp mixture and remaining ingredients; mix well. Pour into pastry shell. Bake at 350 degrees F for 1 hour or until set. Yield: one 9-inch quiche. Adapted from "Southern Living 1983 Annual Recipes" Posted to TNT Recipes Digest by "Cathy L. Lielausis" <cathylielausis@mindspring.com> on Mar 05, 1998
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