Mexican Shrimp Quiche

Ingredients

• Pastry for a 1-crust pie
• 14 shrimp (1/2 pound), shelled and deveined
• 4 ounce can green chiles, chopped
• 1 cup grated cheese, 1/2 Colby and 1/2 Monterey Jack
• 3/4 cup light cream
• 3 eggs, beaten
• 1/3 cup chopped chives
• Salt to taste
• 1/3 cup sour cream
• 2 tablespoons taco sauce

Directions

Preheat the oven to 425F. Line a 9 or 10-inch pie plate with the pie pastry. Bring enough water to a boil to cover the shrimp when they are added. Add the shrimp and cook 2 minutes; drain. Chop all shrimp but 6. Keep the remaining 6 shrimp whole and set them aside. Scatter the chopped shrimp over the bottom of the pie pastry. Cover the shrimp with chopped green chiles and grated cheese. In mixing bowl, combine cream, eggs, chives, and salt. Beat to blend. Pour the mixture into the pie shell.
Place the dish in the oven and bake 15 minutes. Reduce the oven heat to 300F. and continue baking 35 minutes or until the filling is set. Remove the pie from the oven and let it rest 15 minutes. Spoon 6 dollops of sour cream in a circle about halfway between center of pie and the crust. Dip each shrimp into taco sauce and put 1 on each dollop of sour cream. Cut into 6 wedges and serve warm.

6 servings

Submitted 6/13/05.
Source: www.salt-n-light.com
Submitted By: Teresa Johnson
techgoddess@att.net
Mexican Shrimp Quiche