QUICHE-MEXICAN - 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
     1/2 lb    large shrimp, about 12-14, peeled and deveined
     1/2 cup   chopped green chilies (Ortegas, not jalapenos).
     1/2 cup   colby cheese, grated
     1/2 cup   Monterey Jack cheese, grated
     5 oz      light cream
     3         eggs, beaten
     1/3 cup   chives, chopped (fresh or dried)
     1/3 cup   sour cream
     1/4 cup   salsa, green or red, but fairly hot (use taco
               sauce if nothing else is available)

          (1)  Preheat oven to 425 deg. F.

          (2)  Bring about 1 quart of water to the boil in a sau-
               cepan.  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

          (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 deg. F.  Reduce the heat to 300
               deg. F and bake about 35 minutes longer, or until
               the filling is set.

          (7)  Remove quiche from oven; let it cool for 15

          (8)  Spoon 6 Tbsp 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.

     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

     Difficulty: easy (except perhaps if you make your own pas-
     try); deveining 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
     Path: decwrl!recipes
     From: suze@terak (Suzanne Barnett)
     Newsgroups: mod.recipes
     Subject: RECIPE: Busy day cobbler
     Date: 26 Apr 86 21:37:30 GMT
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