LOBSTER QUICHE

Lobster Quiche image

Categories Brunch Bake Lobster Summer Pastry

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 11

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Ingredients

Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
1/4 cup heavy cream (to glaze the crimped pie edges)
Filling
1/2 pound fresh lobster meat (if purchasing whole lobsters, about three 1-pound lobsters yield 1/2 pound of lobster meat)
1 cup shredded smoked gouda cheese
1/4 cup chopped scallions
3 large eggs
1/2 cup half-and-half
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 425°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
To prepare the filling, sprinkle the fresh lobster meat evenly across the bottom of the pie shell. Evenly distribute the smoked gouda and scallions over the lobster meat.
In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the lobster, gouda, and scallions.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for 15 minutes before serving.
Cooked Lobster Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

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