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Lobster Quiche

Quiche with lobster and swiss cheese in a pastry crust
Photo Credit
Jennifer Keating
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6.
Category
Eggs
Fish and Seafood
Course
Lunch
Main Dish
Preparation Method
Bake
Sources
Yankee Magazine's Great New England Recipes

An extra-special quiche. The delicate lobster flavor comes through and is complemented by just the right combination of cheese and onion.

Ingredients
1 cup cut-up lobster meat
1 cup shredded Swiss cheese
1/3 cup minced onion
9-inch pastry shell, unbaked
4 eggs
2 cups light cream
1/3 teaspoon salt
1/8 teaspoon cayenne pepper
Dash of parsley flakes

Instructions

  1. Sprinkle lobster, cheese, and onion into the pastry shell. 
  2. Beat eggs. Pour cream into eggs, add seasonings and parsley flakes, and mix well. 
  3. Pour the cream/egg mixture into the pastry shell. 
  4. Bake for 15 minutes at 425°, then reduce heat to 300°. Bake for 35 to 45 minutes or until knife inserted one inch from the edge comes out clean. 
  5. Let the quiche stand 10 minutes before serving.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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