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Maine Lobster Quiche

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Submitted by Herbal-Bunny

YIELD

2 servings

PREP

5 min

COOK

75 min

READY

110 min

Ingredients

½ 118
CUP ML CELERY
minced
1 237
CUP ML LOBSTER MEAT
cooked, coarsely chopped *
¼ 59
CUP ML SHERRY *
3 3
SMALL SMALL EGGS
1 237
1 1
DASH DASH SALT *
1 1
EACH EACH PIE SHELL (9 INCH)
8 inch
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 869 79% from fat
 % Daily Value *
Total Fat 76g 117%
Saturated Fat 39g 197%
Trans Fat 0g
Cholesterol 419mg 140%
Sodium 593mg 25%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 4%
Sugars g
Protein 25g
Vitamin A 46% Vitamin C 3%
Calcium 13% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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