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Lobster Quiche

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Submitted by ezamsky

YIELD

4 servings

PREP

20 min

COOK

50 min

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML LOBSTERS
fresh
½ 118
2 3E+1
TABLESPOONS ML BUTTER
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
3 3
LARGE LARGE EGGS
1 15
TABLESPOON ML TOMATO PASTE
2 473
CUPS ML CREAM
medium
¼ 1.3
TEASPOON ML NUTMEG
2 3E+1
TABLESPOONS ML SHERRY
4 6E+1
TABLESPOONS ML GRUYERE CHEESE
shredded
1 1
EACH EACH PIE SHELL (9 INCH)
10 inch

Directions

Sauté onions 2 minutes in the butter, add salt and pepper.

Break up lobster meat into small chunks and mix with onions.

Let sit.

Beat the eggs and mix in the tomato paste. Scald the cream.

Add nutmeg, and pour it over the eggs. Add the wine and the cheese.

Bake the Pastry Shell 8 minutes at 400℉ (200℃) then arrange the lobster meat on the shell and pour the cream mixture over it.

Bake at 350℉ (180℃) for about 30 to 40 minutes or until the filling is set to your liking.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 598 69% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 301mg 100%
Sodium 924mg 38%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 47g
Vitamin A 29% Vitamin C 7%
Calcium 27% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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