Lobster Quiche
From chefmeow 18 years ago
- 45 minutes to make
- Serves 8
This is amazing. I don't make this often since lobster is so expensive but when I have special overnight guests who like seafood this is a must. Hope you enjoy as much as we do.
Ingredients
- 1-1/2 cups flour shopping list
- 1 teaspoon salt shopping list
- 6 tablespoons butter shopping list
- 3 tablespoons ice water shopping list
- 3 eggs shopping list
- 1-1/2 cups half-and-half shopping list
- 1 tablespoon butter melted shopping list
- 1-1/2 cups cooked lobster meat coarsely chopped shopping list
- 3/4 cup grated swiss cheese shopping list
- 3/4 cup grated cheddar cheese shopping list
- 1 small white onion shopping list
- 1 garlic clove shopping list
- 1/4 teaspoon dry mustard shopping list
- 1/2 teaspoon tarragon shopping list
- 1 teaspoon parsley shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
How to make it
- Mix together the flour and salt.
- Using a pastry fork cut in the butter until 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 the line pie pan with the pastry.
- Cover with plastic wrap and refrigerate until ready to use.
- Preheat oven to 350.
- In a large bowl beat the eggs well then add the half and half and beat again.
- Stir in the lobster meat and cheeses then set aside.
- Chop the onion finely and sauté in a little butter.
- When the onion is almost done crush the garlic and stir in then remove from heat.
- Add onion, 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.
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