QUICHE-MEXICAN(M) USENET Cookbook QUICHE-MEXICAN(M)
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
From: suze@terak (Suzanne Barnett)
Subject: RECIPE: Busy day cobbler
Date: 26 Apr 86 21:37:30 GMT
Organization: Calcomp/Sanders Display Products, Scottsdale AZ
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