Just My Quiche
From elgourmand2 8 years ago
- 45 Min. to make
- Serves 1
Made up a batch of pie crust dough last week and divided it into two 9 in. (22 cm.) and three 5 in. (12 cm.), pot pie size, pie crust. The small crusts are perfect for an individual quiche type thing; which is perfect for lunch. Read more I had a small stash of already steamed lobster in the freezer so I used that but marinated and cooked chicken or steamed shrimp, etc. would work just fine. Made this using braised chunks of Bratwurst for wife, daughter and SnL a couple weeks ago and got five forks all around. As usual, amounts are sorta and sub as you wish. Recipe is per serving. See less
Ingredients
- • One 5 in. (12 cm) pie crust. shopping list
- • ¼ cup half-and-half or milk. shopping list
- • 1 eggs, lightly beaten. shopping list
- • Salt and FG pepper to taste. shopping list
- • ½ tsp. basil. shopping list
- • Pinch of dried oregano. shopping list
- • ¼ cup diced, cooked lobster. shopping list
- • 1 Tbs. sliced ripe olives. Can sub kalamata. shopping list
- • ¼-½ cup mushrooms, sliced. I use Enoki mushrooms for this. Great flavor. shopping list
- • ¼ cup grated Swiss, Cheddar or any kind cheese. shopping list
- • 1 Tbs. grated Parmesan cheese. shopping list
- • 2 tsp. chopped onion, if desired. shopping list
How to make it
- 1. Heat oven to 350⁰ F. (175⁰ C).
- 2. Place pie crust in 5 in. pot pie dish.
- 3. In medium bowl, mix half-and-half, eggs, spices, salt and pepper; set aside.
- 4. Layer lobster, cheeses, olives and onion in crust-lined plate.
- 5. Pour egg mixture over top.
- 6. Lay mushrooms on top of quiche.
- 7. Bake 20 to 30 minutes or until knife inserted in center comes out clean.
- 8. Let stand 5 minutes; serve.
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