MEXICAN QUICHE

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.

Ingredients

(serves 3)

1 quiche shell, 9 or 10 inches in diameter
225 g large shrimp, about 12-14, peeled and deveined
85 g chopped green chilies (Ortegas, not jalapenos).
60 g colby cheese, grated
70 g Monterey Jack cheese, grated
150 ml light cream
3 eggs, beaten
15 g chives, chopped (or use 3 g of dried chives, about 80 ml)
80 ml sour cream
60 ml salsa, green or red, but fairly hot (use taco sauce if nothing else is available)

Procedure

Preheat oven to 220C
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 220C Reduce the heat to 150C and bake about 35 minutes longer, or until the filling is set.
Remove quiche from oven; let it cool for 15 minutes.
Spoon 100 ml 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

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.

Rating

Difficulty: easy (except perhaps if you make your own pastry); deveining the shrimp is tedious but not difficult.
Time: 30 minutes preparation, one hour to bake and cool.
Precision: Measure the filling ingredients.

Contributor

 
Jeffrey Mogul, Computer Science Department, Stanford University 
 {ucbvax,decvax}!decwrl!glacier!navajo!mogul, mogul@Navajo.Stanford.EDU

Recipe last modified: 14 Mar 86

Original header

Path: decwrl!recipes
From: mogul@navajo (Jeff Mogul)
Newsgroups: mod.recipes
Subject: RECIPE: Mexican quiche
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Date: 30 May 86 03:35:21 GMT
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