Shrimp and Crab Quiche
Source of Recipe
Internet
List of Ingredients
pastry for 9-inch quiche dish
8 fresh green poblano chiles
4 cups water
1 pound fresh shrimp -- peeled and deveined
6 ounces crab meat
1 slice lemon
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons butter or margarine
2 tablespoons dry white wine
1 tablespoon dry sherry
1 teaspoon chicken-flavored bouillon granules
1 clove garlic -- crushed
1/8 teaspoon ground thyme
1/8 teaspoon ground marjoram
3 eggs -- beaten
2 cups shredded muenster cheese -- (8 ounces)
1 cup chopped unpeeled tomato
2 tablespoons mayonnaise
2 tablespoons commercial sour cream
Recipe
Line a 9-inch quiche dish with pastry; trim excess
pastry around edges. Prick bottom and sides of pastry
with a fork. Bake at 400 degrees F for 3 minutes;
remove from oven, and gently prick with a fork.
Bake 5 minutes longer. Cool on rack.
Place chiles on a baking sheet; broil 5 to 6 inches
from heat, turning often with tongs, until blistered
on all sides. Immediately place chiles in a plastic bag.
Fasten securely; wrap in a towel, and let steam 30 minutes.
Remove and discard stems and peels. Cut a small slit in side
of each chile, and rinse under cold water to remove seeds; chop.
Bring water to a boil. Add shrimp and lemon; return to a boil.
Reduce heat, and simmer 1 minute. Drain well; discard lemon,
and chop shrimp.
Saute onion in 1/4 cup butter in a large skillet until tender.
Stir in chiles; saute 3 to 5 minutes. Add 2 tablespoons butter
and next 6 ingredients. Stir over low heat 2 to 3 minutes.
Add shrimp and crab; cook, stirring often, 3 minutes.
Combine shrimp mixture and remaining ingredients; mix well.
Pour into pastry shell. Bake at 350 degrees F for 1 hour or
until set.
Yield: one 9-inch quiche.
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