Maine Lobster Quiche
Yield
2 servingsPrep
5 minCook
75 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
celery
minced |
|
| 1 | cup |
lobster meat
cooked, coarsely chopped |
* |
| ¼ | cup |
sherry
|
*
|
| 3 | small |
eggs
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | dash |
salt
|
*
|
| 1 | each |
pie shell (9 inch)
8 inch |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
celery
minced |
|
| 237 | ml |
lobster meat
cooked, coarsely chopped |
* |
| 59 | ml |
sherry
|
*
|
| 3 | small |
eggs
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | dash |
salt
|
*
|
| 1 | each |
pie shell (9 inch)
8 inch |
|
| 15 | ml |
butter
|
|
Directions
Boil celery in minimum of water for 5 minutes or until beginning to soften.
Drain and place celery in bowl with lobster; over this, pour sherry, stir gently and allow to stand for 30 minutes.
Beat eggs, add cream and salt and beat again.
Arrange the lobster mixture over the bottom of the crust; pour over it the cream mixture and dot with butter.
Place pan on a cookie sheet and slide into a preheated 350℉ (180℃) F oven.
Bake for 40 minutes and cook 30 minutes before serving.
