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recipe Traditional Pastry heavy cream lobster Gouda cheese scallions eggs salt freshly ground black pepper
Viewed: 44 - Published at: 6 years agoIngredients
- 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)
- 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
Method
- Preheat the oven to 425F.
- 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 350F 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.
