Dave And Janis Murray's Mexican Quiche

• Pastry for a one-crust pie (see recipe)
• 14 shrimp, about 1/2 pound, shelled and deveined
• 1 4-ounce can green chilies, preferably chopped, about 1/2 cup
• 1 cup grated cheese, preferably half Colby and half Monterey Jack
• 3/4 cup light cream
• 3 eggs, beaten
• 13 cup chopped chives
• Salt to taste, if desired
• 13 cup sour cream
• 2 tablespoons bottled taco sauce or tomato and Serrano chile sauce

1. Preheat the oven to 425 degrees.
2. Line a nine- or 10-inch pie plate with the pastry.
3. Bring enough water to the boil to cover the shrimp when they are added.
4. Add the shrimp and cook two minutes.
5. Drain.
6. Chop eight of the shrimp into small pieces.
7. Keep the remaining shrimp whole and set aside.
8. Scatter the chopped shrimp over the bottom of the pastry.
9. Cover the shrimp with layers of chopped green chilies and the grated cheese.
10. In a mixing bowl, combine the cream, eggs, chives and salt and beat to blend.
11. Pour the mixture into the pie shell.
12. Place the dish in the oven and bake 15 minutes.
13. Reduce the oven heat to 300 degrees and continue baking 35 minutes or until the filling is set.
14. Remove the pie from the oven and let rest 15 minutes.
15. Spoon six dollops of sour cream in a circle about halfway between the center of the pie and the crust.
16. Dip each of the remaining shrimp in the taco sauce or tomato and Serrano chile sauce and arrange one shrimp on each dollop of sour cream.
17. Cut into six wedges and serve warm.

pastry, shrimp, green chilies, grated cheese, light cream, eggs, chives, salt, sour cream, taco sauce

Taken from cooking.nytimes.com/recipes/11029 (may not work)