Roasted mild green chile peppers kick up the flavor of this shrimp and Muenster cheese quiche.

Shrimp Quiche

8 Anahiem chili peppers
1 plastic bag
4 cups water
1 1/2 pounds shrimp
1 lemon, sliced
1/2 cup onion, chopped
1/4 cup butter
2 tablespoons butter
2 tablespoons white wine
1 tablespoon sherry
1 teaspoon chicken bouillon granules
1 garlic clove, crushed
1/8 teaspoon thyme
1/8 teaspoon marjoram
3 large eggs
2 cups shredded Muenster cheese
1 cup tomato, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 (9-inch) pie crust, unbaked

1. Place 8 green chili peppers on a baking sheet and broil for 5 to 6 minutes, turning often, until blistered on all sides. Place in a plastic bag, seal securely, and wrap in a towel for 30 minutes. Remove, peel, and remove the seeds.
2. Bring 4 cups water to a boil. Add peeled, cleaned shrimp and sliced lemon. Return to a boil, reduce the heat, and simmer for 1 minute; drain and discard the lemon.
3. In a large skillet saute until tender, chopped onion in butter. Stir in the chopped chilies and cook 3 to 5 minutes. Add butter, white wine, sherry, chicken bouillon, garlic, thyme, and marjoram.
4. Chop the shrimp. To the onion mixture, add the chopped shrimp, eggs, shredded muenster cheese, chopped tomato, mayonnaise, and sour cream; mix well.
5. Pour into a 9-inch unbaked pie shell.
6. Bake at 350°F (175°C) for 1 hour, or until the center is set.

Makes 8 servings.