Lobster Quiche

Serves: 5
Total Calories: 529


1 1/2 cups flour
1 teaspoon salt
6 tablespoons butter or shortening
3 - 5 tablespoons ice water

3 eggs
1 1/2 cups half and half
1 tablespoon butter, melted
1 1/2 cups coarsely chopped cooked lobster meat
3/4 cup grated Swiss cheese
3/4 cup grated Cheddar cheese
1 small onion
1 clove garlic
1/4 teaspoon dry mustard
1/2 teaspoon tarragon
1 teaspoon parsley
salt and pepper to taste


For Crust:
Mix together the flour and salt. Using a pastry fork or food processor,
cut in the shortening until the mixture resembles coarse sand.
Mix in just enough ice water to form a ball. Wrap the pastry in plastic wrap and refrigerate for 1 hour. Roll out the chilled dough on a lightly floured board to 1/8-inch to 1/4-inch thickness. Line a 9-inch quiche pan with the pastry, cover with plastic wrap, and refrigerate until ready to use.

For Filling:
Preheat oven to 350°. In a large bowl, beat the eggs well. Add the half-and-half and beat again. Stir in the lobster meat and cheeses. Set aside. Chop the onion fine and sauté in a little butter. When the onion is almost done, crush the garlic and stir in; remove from heat. Add the onion and garlic, dry mustard, herbs, salt, and pepper to the lobster mixture and combine well. Pour into the quiche crust and bake at 350° for 45 minutes. Cool on a rack for 5 minutes before slicing.

Nutritional Facts:

Serves: 5
Total Calories: 529
Calories from Fat: 337

This Lobster Quiche recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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