Mexican Quiche
rec.food.recipes/Glenn/Sharon Gorman (1994)
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

Preheat oven to 425 degrees.

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 425 degrees. Reduce the heat to 300 degrees and bake about 35 minutes longer, or until the filling is set.

Remove quiche from oven; let it cool for 15 minutes.

Spoon 6 Tbs. 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 leftover salsa on top of the shrimp.

Cut into six wedges and serve.