Lobster Quiche


Serves: 5
Total Calories: 529

Ingredients

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

Filling:
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

Directions:

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.


More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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