This recipe makes 8 servings
|Per serving: about||-|
|total fat||27 g|
|sat. fat||13 g|
- Portion size: 8
Enjoy this delicious no-fail lobster quiche.
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1/2 tsp 1/2tspsalt
- 1/4 cup 1/4cupcold butter, cubed
- 1/4 cup 1/4cupcold shortening, cubed
- 1 1egg yolkegg yolks
- 1 tsp 1tspwhite vinegar Filling:
- 1 can (4 oz/115 g) 1 can (4 oz/115 g)lobster meat
- 3/4 cup 3/4cupwhipping cream
- 3 3eggeggs
- 1 cup 1cupshredded Jarlsberg cheese
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