Shrimp & Green Chile Quiche

The moment I read the title of this recipe I knew I would be making it. The very same night. It's so unique and unlike any quiche I've ever eaten. For those of you who have never eaten quiche they are French in origin and are essentially a savory egg pie. Eggs and cream along with the star ingredients of your choosing are baked in a buttery pastry. The cream adds a richness and the eggs a light and fluffy quality. I love the mild spicy kick the green Chiles give to this one and the succulent flavor and texture of the shrimp with the creamy, buttery eggs. I can see it on a brunch table as part of a relaxing weekend breakfast. And it was just perfect served with a fresh green salad for dinner. Any time is the right time to serve this delicious quiche!






Shrimp & Green Chile Quiche
(adapted from Step by Step Cookbook)

Pastry:
2/3 cup all-purpose Flour
1/3 cup Whole Wheat Flour
pinch of Salt
4 tablespoons Butter, cold, diced
2-4 tablespoons cold Water

Filling:
5 eggs, beaten
1/2 cup Milk
1/2 cup Heavy Cream
3 cloves Garlic, minced
1 cup shredded Extra Sharp Cheddar Cheese
3 Green Onions, chopped
1 can(4 oz.) diced Green Chiles
8 ounces cooked shrimp* tails off
Salt

1. Sift the flour with a pinch of salt into a medium sized mixing bowl or in a food processor pulse once or twice.

2. Cut in the butter using a pastry blender or in a food processor until mixture resembles fine crumbs.

3. Mix in the water gradually until the pastry comes together in a ball.

4. Wrap the pastry well and chill for 30 minutes.

5. Preheat oven to 400 degrees. Roll out the pastry on a well-floured surface with a floured rolling pin.

6. Fold the pastry in half and then in half again, transfer to a 9-inch pie or tart dish. Cut away any excess with kitchen shears or by rolling the rolling pin over the top of the dish.

7. Sprinkle the cheese, onion, Chiles, and shrimp over the pastry. In a large bowl beat the eggs, add the milk and cream and beat again just until well incorporated. Mix in the garlic. Pour into pastry.

8. Bake for 50-55 minutes until firm and golden brown. Let set for five minutes before slicing/serving.

*Use fresh shrimp. Frozen will render a soggy, water-laden quiche.

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