| 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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