Chile shrimp quiche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All purpose flour |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Vegetable shortening 4 TBS cold water |
| 4 | Eggs | |
| ½ | cup | Milk |
| ½ | cup | Light cream |
| ½ | Clove garlic, minced | |
| Salt | ||
| 1 | cup | Shredded cheddar cheese |
| 3 | Green onions, chopped | |
| 2 | Green chiles, seeded/chopped | |
| 8 | ounces | Cooked and peeled shrimp |
| Salt | ||
Directions
PASTRY
FILLING
Sift flour with a pinch of salt into mixing bowl. Cut in the butter and shortnening til mixture resembles fine bread crumbs, being careful not to over mix. Mix in liquid gradually, adding enough to bring the dough together in a ball. Wrap dough well and chill 20-30 minutes.
Roll out dough on well floured surface using lightly floured rolling pin. Wrap the circle of dough around the rolling pin to lift it into a 10 inch pie pan. Unroll the dough over the pan. Carefully press dough onto bottom and up sides of pan, taking care not to stretch it.
Roll rolling pin over top of pan to remove excess dough or cut off excess with sharp knife.
Mix eggs, milk, cream and garlic together. Add salt. Sprinkle cheese, onions, chiles and shrimp onto base of dough and pour over the egg mixture. Bake in preheated 400 degree F oven for 30-40 minutes, til firm and golden brown.
Source: Tex Mex Cooking by Jillian Stewart Received in July 1996 Swap from Texas Joyce