When life calls, convenience and pragmatic simplicity take precedence over most things. At those times I remind myself that creative whole grain cooking does not need to be complicated, challenging, or time consuming. I had no idea what recipe I would feature this week until something caught my attention from the freezer of my neighborhood health food store: a whole grain pie crust.
I immediately purchased it and dug up a recipe that I first made over 10 years ago. I don't recall the original source. I believe I clipped it from a magazine and eventually added it to a cooking journal after it evolved into what we present here. We haven't made this in a long time, but I'm really glad we decided to re-visit it. Everyone who I have served this to has asked for the recipe. I'm usually a tad embarrassed to reveal how simple it is to make.
This quiche is delicious to eat, and makes an elegant presentation when served to guests. The whole grain crust compliments it really well, adding great texture and flavor. The chipotle powder is the secret ingredient that defines this quiche. Chipotles are mesquite smoked ripe jalapeno peppers and provide a moderate warmth that won't overwhelm the palate. Once you purchase chipotle powder you will find yourself looking for opportunities to use it. It lends a wonderful smoky character that adds complexity without biting. It's a winner and so is this simple recipe.
Try it and you will enjoy a delicious quiche that is wonderfully balanced, elegant, and very satisfying. We usually accompany it with a simple mixed green salad tossed with a balsamic vinaigrette.
Chipotle Shrimp Quiche
Ingredients:
- 1 nine-inch frozen whole wheat pie shell
- 14 large raw shrimp (about 1/2 pound), shelled and deveined
- 1 (4 ounce) can diced green chiles
- 1 cup shredded cheese, four cheese Mexican blend
- 3/4 cup half-and-half
- 3 eggs, beaten
- 1/3 cup chopped green onions
- 1/4 teaspoon ground chipotle chile pepper
- 3 dashes hot sauce (we like Crystal brand)
- 1/4 teaspoon kosher salt
- 1/3 cup sour cream
- 4 tablespoons chunky salsa + more for serving
Preparation:
- Preheat the oven to 450 degrees.
- Place shrimp in boiling water and cook for 2 minutes; drain.
- Set aside 6 shrimp for decorating the quiche later. Chop the rest.
- Cover the bottom of the pie shell with the chopped shrimp. Place half of the green chiles over the shrimp, then half of the cheese. Alternating again with remaining chiles and cheese.
- In a bowl, combine half-and-half, eggs, green onions, chipotle chile pepper, hot sauce, and salt, beating to blend. Pour the mixture into the pie shell.
- Place the quiche on a baking sheet and bake for 15 minutes at 450 degrees. Reduce the heat to 325 degrees and bake for 30 minutes more or until the filling is set.
- Remove quiche from oven; let stand 15 minutes before serving.
- Cut into six wedges. Place a dollop of sour cream on each wedge. Dip each of the 6 shrimp into the salsa and put one on each dollop of sour cream. Spoon remaining salsa over the shrimp. Serve with additional salsa.
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This looks fabulous!
Roni - I can't wait to try your whole wheat pizza dough. It looks great!