The richness of roasted, mild Anaheim chile peppers combined with succulent shrimp, onion, fresh lemon, white wine, sherry, egg, chopped tomato, mayonnaise, sour cream and Muenster cheese makes this quiche a winner.

Shrimp Quiche

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

1. Place the Anaheim chile 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, onion in 1/4 cup butter. Stir in the chopped chilies and cook 3 to 5 minutes. Add 2 tablespoons butter, white wine, sherry, 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.