[edit] Ingredients
1 ½ |
cups flour |
1 |
teaspoon salt |
6 |
tablespoons butter or shortening |
3 |
|
3 |
|
1 ½ |
cups half-and-half |
1 |
tablespoon butter melted |
1 ½ |
cups cooked lobster meat chopped coarsely |
¾ |
cup grated Swiss cheese |
¾ |
cup grated cheddar cheese |
1 |
small onion |
1 |
|
¼ |
teaspoon dry mustard |
½ |
teaspoon tarragon |
1 |
teaspoon parsley |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
[edit] Preparation
Step 1 |
Crust: Mix together the flour and the salt. Using a pastry fork or food processor, cut in the shortening until the mixture resembles coarse sand. Mix in just enough ice water to form a ball. Wrap the pastry in plastic wrap and refrigerate for 1 hour. |
Step 2 |
Roll out the the chilled dough on a lightly floured board to 1/8- to 1/4-inch thickness. Line a 9-inch quiche pan with the pastry, cover with plastic wrap, and refrigerate until ready to use. |
Step 3 |
Filling: Preheat oven to 350 degrees. In a large bowl, beat the eggs well. Add the half-and-half and beat again. Stir in the lobster meat and cheeses. Set aside. |
Step 4 |
Chop the onion finely and saute in a little butter. When the onion is almost done, crush the garlic and stir in; remove from heat. Add the onion and garlic, dry mustard, herbs, salt, and pepper to the lobster mixture and combine well. |
Step 5 |
Pour into the quiche crust and bake at 350 degrees for 45 minutes. Cool on a rack for 5 minutes before slicing. |
[edit] Tools
[edit] About Lobster Quiche
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