Lobster Quiche
If lobster is plentiful in your neck of the woods, this quiche recipe is a good place for it to land!
Foto: RecipeGirl
Ingredients
- One 9-inch pie crust, (unbaked)
- 8 ounces cremini mushrooms, (stems removed and cut into ¼-inch slices)
- 1 cup small broccoli florets
- 1 tablespoon minced onion
- 1 tablespoon butter
- 1 cup whole milk
- 1 cup whipping cream
- 3 large eggs, (beaten lightly)
- 1 pound cooked lobster, (drained and chopped)
- ½ teaspoon dry mustard
- ¼ teaspoon basil
- salt and freshly ground black pepper, (to taste)
Steps
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Preheat oven to 450°F. Add the pie crust to a 9-inch pie pan and flute the edges. Poke the bottom of the crust with a fork, and refrigerate until ready to use.
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In a skillet, sauté the mushrooms, broccoli and onion in the butter until the onion is tender and the vegetables have released their liquid; drain.
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In a bowl, whisk together the milk, light cream and eggs until blended. Stir in the lobster and sautéed vegetables. Add the dry mustard, basil, salt and pepper and mix well.
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Pour the lobster mixture into the pie crust. Bake for 10 minutes. Reduce the oven temperature to 325°F. and bake for 20 to 30 minutes longer or just until the center is firm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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