Mexican Quiche
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Mexican Quiche
  Mexican    Quiche    Entrees  
Last updated 6/12/2012 1:02:08 AM. Recipe ID 25587. Report a problem with this recipe.
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      Title: Mexican quiche
 Categories: Entrees, Usenet
      Yield: 3 Servings
 
      1    Quiche shell,
           -9 or 10 inches
    1/2 lb Shrimp (large),
           -about 12-14, peeled
           -and deveined
    1/2 c  Green chilies, chopped
           -(Ortegas, not jalapenos)
      5 oz Cream, light
    1/2 c  Colby cheese, grated
    1/2 c  Monterey Jack cheese,
           -grated
      3    Eggs, beaten
    1/3 c  Chives, chopped (fresh)
    1/3 c  Sour cream
    1/4 c  Salsa, green or red,
           -but fairly hot (use
           -taco sauce if nothing
           -else is available)
 
  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
  
  : 




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Recipe ID 25587 (Apr 03, 2005)

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