Instructions: 4 Cups water 1 pound fresh shrimp - peeled and deveined 6 ounces crab meat
1 slice lemon
1/2 cup chopped onion
1/4 cup butter or margarine 2 tablespoons butter or margarine 2 tablespoons dry white wine
1 tablespoon dry sherry 1 teaspoon chicken-flavored bouillon granules
1 clove garlic - crushed
1/8 teaspoon ground thyme
1/8 teaspoon ground marjoram
3 eggs - beaten 2 cups shredded muenster cheese - (8 ounces)

1 cup chopped unpeeled tomato
2 tablespoons mayonnaise 2 tablespoons commercial sour cream

Line a 9-inch quiche dish with pastry; trim excess pastry around edges.

Prick bottom and sides of pastry with a fork. Bake at 400 degrees F for 3 minutes; remove from oven, and gently prick with a fork. Bake 5 minutes longer. Cool on rack.

Place chiles on a baking sheet; broil 5 to 6 inches from heat, turning often with tongs, until blistered on all sides. Immediately place chiles in a plastic bag. Fasten securely; wrap in a towel, and let steam 30 minutes.

Remove and discard stems and peels. Cut a small slit in side of each chile, and rinse under cold water to remove seeds; chop.

Bring water to a boil. Add shrimp and lemon; return to a boil. Reduce heat, and simmer 1 minute. Drain well; discard lemon, and chop shrimp.

Saute onion in 1/4 cup butter in a large skillet until tender. Stir in chiles; saute 3 to 5 minutes. Add 2 tablespoons butter and next 6 ingredients. Stir over low heat 2 to 3 minutes. Add shrimp and crab; cook, stirring often, 3 minutes.

Combine shrimp mixture and remaining ingredients; mix well. Pour into pastry shell. Bake at 350 degrees F for 1 hour or until set.

Yield: one
9-inch quiche.

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