Recipe for "quiche-mexican"

NAME

     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
     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

          (1)  Preheat oven to 220 deg. C.
          (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
               rest.
          (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  220  deg.  C.  Reduce the heat to 150
               deg. C and bake about 35 minutes longer, or  until
               the filling is set.
          (7)  Remove quiche  from  oven;  let  it  cool  for  15
               minutes.
          (8)  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.
          (9)  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  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.

CONTRIBUTOR

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