Dave And Janis Murray's Mexican Quiche
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Pastry for a one-crust pie (see recipe)
- 14shrimp, about ½ pound, shelled and deveined
- 14-ounce can green chilies, preferably chopped, about ½ cup
- 1cup grated cheese, preferably half Colby and half Monterey Jack
- ¾cup light cream
- 3eggs, beaten
- ⅓cup chopped chives
- Salt to taste, if desired
- ⅓cup sour cream
- 2tablespoons bottled taco sauce or tomato and Serrano chile sauce
Nutritional analysis per serving (6 servings)
268 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 17 grams protein; 707 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Line a nine- or 10-inch pie plate with the pastry.
- Step 2
Bring enough water to the boil to cover the shrimp when they are added. Add the shrimp and cook two minutes. Drain.
- Step 3
Chop eight of the shrimp into small pieces. Keep the remaining shrimp whole and set aside.
- Step 4
Scatter the chopped shrimp over the bottom of the pastry. Cover the shrimp with layers of chopped green chilies and the grated cheese.
- Step 5
In a mixing bowl, combine the cream, eggs, chives and salt and beat to blend. Pour the mixture into the pie shell.
- Step 6
Place the dish in the oven and bake 15 minutes. Reduce the oven heat to 300 degrees and continue baking 35 minutes or until the filling is set.
- Step 7
Remove the pie from the oven and let rest 15 minutes. Spoon six dollops of sour cream in a circle about halfway between the center of the pie and the crust. Dip each of the remaining shrimp in the taco sauce or tomato and Serrano chile sauce and arrange one shrimp on each dollop of sour cream. Cut into six wedges and serve warm.
Private Notes
Comments
Different set of flavors for a quiche and tasty. I didn't have enough shrimp so used some crayfish tails in addition. Next time I would add some more spices--red pepper flakes, jalapeno perhaps--although the flavors in the recipe are very typical Mexican, not Tex-Mex.
This was a nice light weeknight meal. Everyone gobbled it up! I did use more eggs and a skosh more cream. Didn't have chives, so used scallions. It's a keeper of a meal. Served it with a crisp salad for a balance.
Didn't find there was enough egg mix to fill the 9" pie crust, so ended up adding 4 more eggs and another 1/2 cup of light cream...Also cooked way faster than recipe says- I found the pastry difficult to work with so will use a more tried and true recipe next time. Also I added corn as I thought it would be a good idea. Unusual as I normally find NYT recipes very reliable and obviously the authors of this recipe are culinary gods. Maybe it was input error...
Different set of flavors for a quiche and tasty. I didn't have enough shrimp so used some crayfish tails in addition. Next time I would add some more spices--red pepper flakes, jalapeno perhaps--although the flavors in the recipe are very typical Mexican, not Tex-Mex.