Shrimp Chile Quiche

  1. Shrimp Chile Quiche

    1 Pet-Ritz® Regular Pie Crust Shell, thawed
    2 eggs
    1 small can Pet® evaporated Milk
    2 tablespoons flour
    3/4 teaspoon garlic salt
    1/2 cup (2 ounces) shredded Cheddar cheese
    1/2 cup (2 ounces) shredded Monterey jack cheese
    1/2 cup chopped onion
    1 (4 ounce) can Old El Paso® Green Chiles
    1 (4 1/2 ounce) can Orleans® De-veined Medium Shrimp, drained

    Preheat oven and cookie sheet to 450 degrees F. Partially bake pie shell about 6 minutes. Remove from oven. Reduce oven temperature to 350 degrees F.

    Beat together eggs, evaporated milk, flour and garlic salt. (Mixture need not be smooth). Stir in cheese, onion and chiles. Pour into pie shell. Spread shrimp on top of custard mixture. Bake on preheated cookie sheet until knife inserted in center comes out clean, about 35 to 40 minutes.

    Cool 15 minutes before serving.

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