Shrimp Quiche In A Mexican
Shrimp Quiche In A Mexican Style comes together with Quiche Shell, Large Shrimp Peeled And Deveined, Chopped Green Chilies Ortega S Not Jalapenos, Colby Cheese, and Monterey Jack Cheese. Serves 3. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- 1
- 1/2 lb
- 1/2 cup
- 1/2 cup
- 1/2 cup
- 5 oz
- 3
- 1/3 cup
- 1/3 cup
Method (preview)
- 1
Preheat oven to 375F.
- 2
Bring about 1 quart of water to the boil in a saucepan.
- 3
Add the shrimp and cook for 2 minutes or until they loose their raw look, no more.
- 4
Drain the shrimp in a colander.
- 5
Reserve 6 nice-looking shrimp for later.
- 6
Chop the rest.
- 7
Spread the chopped shrimp over the bottom of the quiche shell.
- 8
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.
- 9
Spread things evenly.
- 10
Mix cream, eggs, chives, and a little salt (if you want) in a bowl; beat to blend.
- 11
Pour this into the quiche shell; it shouldn't overflow.
- 12
Place the quiche on a baking sheet and bake for 15 minutes at 375F.
- 13
Reduce the heat to 315F and bake about 35 minutes longer, or until the filling is set.
- 14
Remove quiche from oven; let it cool for 15 minutes.
- 15
Spoon 6 tablespoons of sour cream in round spots around the top of the quiche.
- 16
Spoon the left-over salsa on top of the shrimp.
- 17
Cut into six wedges and serve.
- 18
The Monterey Jack cheese might be hard to grate.
- 19
If so, then just chop it into bits with a knife.
- 20
Time: 30 minutes preparation, one hour to bake and cool.
- 21
Precision: Measure the filling ingredients.
- 22
Used by permission of the USENET Community Trust
- 23
Subscribe to our free FareShare Recipe Exchange Gazette
- 24
Contributed to the FareShare Gazette by Art; 29 July 2002. www.fareshare.net
Cook this tonight? 👨🍳
Free members get the full recipe, pantry matching, meal plans and price tools.