Mexican Quiche
| Yield: | 6 Servings |
| Categories: | Eggs |
| 1 | Quiche shell; 9 or 10 inches in diameter | |
| 1/2 | lb | Large shrimp; about 12-14, peeled and deveined |
| 1/2 | c | Chopped green chilies (ortegas; not jalapenos) |
| 1/2 | c | Colby cheese; grated |
| 1/2 | c | Monterey jack cheese; grated |
| 5 | oz | Light cream |
| 3 | Eggs; beaten | |
| 1/3 | c | Chives; chopped (fresh or dried) |
| 1/3 | c | Sour cream |
| 1/4 | c | Salsa; green or red, but fairly hot |
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