Ingredients
PASTRY
1 cup all purpose flour
2 tbsp butter or margarine
2 tbsp vegetable shortening 4 tbs cold wat, er
FILLING
4 eggs
1/2 cup milk
1/2 cup light cream
1/2 clove garlic, minced
1 salt
1 cup shredded cheddar cheese
3 green onions, chopped
2 green chiles, seeded/chopped
8 oz cooked and peeled shrimp
1 salt
Directions
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
Servings: 6 servings
Chile Shrimp Quiche Recipe brought to you by Recipe Ideas
Categories: Fish; Mexican; Seafood; Shrimp
The History of Recipes
Historians have proved the existance of recipes back into the far past, in truth as far into history as the ancient Egyptians, and potentially, even further back. Having said that, these, early recipes were just simple pictorial instructions for food preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius created a few documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman chefs made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. During the following few hundred years, the upper classes tried to serve the most exotic meals, and as a consequence, cooks and their recipes increased in prestige. However, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes of their peers. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chile Shrimp Quiche recipe.
