Lobster Quiche
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 368 |
| pro | 13 g |
| total fat | 27 g |
| sat. fat | 13 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 176 mg |
| sodium | 326 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 10 |
| vit A | 21 |
| folate | 7 |
Enjoy this delicious no-fail lobster quiche.
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1/4 cup cold shortening, cubed
- 1 egg yolk
- 1 tsp white vinegar
- Filling:
- 1 can (4 oz/115 g) lobster meat
- 3/4 cup whipping cream
- 3 eggs
- 1 cup shredded Jarlsberg cheese
Preparation
In large bowl, combine flour with salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. In measuring cup, stir egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Pour over flour mixture, stirring with fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate for at least 30 minutes or until chilled.
On lightly floured surface, roll out pastry to 1/4-inch (5 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim and flute edge. Line pastry shell with parchment paper or foil; fill evenly with pie weights or dried beans. Bake in centre of 375°F (190°C) oven for 15 minutes. Remove weights and paper; prick bottom and side of shell all over with fork. Bake for 10 minutes or until bottom is light golden.
Filling: Meanwhile, drain lobster, reserving liquid in bowl; chop lobster meat coarsely. Add whipping cream and eggs to liquid; whisk until well combined. Stir in lobster.
Sprinkle cheese over pie shell; pour in lobster mixture. Bake in centre of 325°F (160°C) oven for about 45 minutes or until edge is set and centre still slightly jiggly. Let quiche stand for 5 minutes. (Quiche can be covered and refrigerated for up to 4 hours; serve at room temperature.)
Additional information :
Tip: Cans of lobster are also called hot pack. Check at gourmet stores or fish shops. If hot-pack lobster is not available, use entire can (11.3 oz/320 g) frozen lobster, drained, discarding liquid. Use 1 cup (250 mL) 18% cream instead of whipping cream and lobster juices.
Source : © CanadianLiving.com









