Chili Shrimp Quiche
Ingredients
- Pastry:
- 1 C. all-purpose flour
- Pinch salt
- 2 Tbs. butter or margarine
- 2 Tbs. white cooking fat
- 2-4 Tbs. cold water
- Filling:
- 4 eggs
- 1/2 C. milk
- 1/2 C. light cream
- 1/2 clove garlic, crushed
- 1 C. cheddar cheese, grated
- 3 green onions, chopped
- 2 green chilies, seeded and chopped
- 8 oz. cooked and peeled shrimp
- Salt
- Cooked, unpeeled shrimp and parsley sprigs for garnish
Directions
Sift the flour with a pinch of salt into a mixing bowl, or place in a blender or food processor fitted with a steel blade and mix once or twice. Rub in the butter and fat until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix in the liquid gradually, adding enough to bring the pastry together into a ball. In a food processor, add the liquid through the funnel while the machine is running. Wrap the pastry well and chill for 20-30 minutes. Roll out the pastry on a well-floured surface with a floured rolling pin. Wrap the circle of pastry around the rolling pin to lift it into a 10" flan dish. Unroll the pastry over the dish. Carefully press the pastry onto the bottom and up the sides of the dish, taking care not to stretch it. Roll the rolling pin over the top of the dish to remove excess pastry, or cut off with a sharp knife. Mix the eggs, milk, cream, and garlic together. Sprinkle the cheese, onion, chilies and shrimp onto the base of the pastry and pour over the egg mixture. Bake in a preheated 400 degree oven for 30-40 minutes until firm and golden brown. Peel the tail shells off the shrimp and remove the legs and roe if present. Use to garnish the quiche along with the sprigs of parsley.
Variation: Add diced red or green peppers and chopped coriander leaves to the filling before baking.
Yield: 6 servingsÂ
