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
Recipes as an idea can be traced back into antiquity, in fact as far into history as early Egypt, and possibly even further than that. Interesting though that is, these, old cookbooks were just simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. During the time of the Romans a man called Apicius assembled some documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius describes how the cooks of Roman times were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Moving our culinary historical trip onwards, there are some books which appeared in the 14th Century ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of food on the menues of the nobility of those days. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from the holy lands, such as rosemary and coriander. The introduction of these new culinary ideas prompted an explosion in books on cooking, most of which are now in private cookery archives. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on our site. |
We hope you enjoy this Chile Shrimp Quiche recipe.
