Luscious Lobster Quiche

Ingredients

• 1 pre-made pie crust (9 inches / 23 cm) 1 pre-made pie crust (9 inches / 23 cm)
• 1 cup (240 ml) cooked lobster meat, chopped 1 cup (240 ml) cooked lobster meat, chopped
• 1 tablespoon (15 ml) butter 1 tablespoon (15 ml) butter
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 large eggs 4 large eggs
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• 1 cup (100 g) Gruyère cheese, grated 1 cup (100 g) Gruyère cheese, grated
• 1 tablespoon (15 ml) fresh tarragon, chopped 1 tablespoon (15 ml) fresh tarragon, chopped
• 1 tablespoon (15 ml) fresh chives, chopped 1 tablespoon (15 ml) fresh chives, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 24g (12g saturated)
• Carbohydrates: 12g (1g sugars)
• Protein: 15g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a skillet, melt the butter over medium heat. Add the shallot and garlic, and sauté until translucent.
3. 3.
   Add the chopped lobster meat to the skillet and cook for 2-3 minutes, until heated through. Remove from heat and set aside.
4. 4.
   In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper.
5. 5.
   Place the pre-made pie crust in a pie dish and crimp the edges.
6. 6.
   Sprinkle half of the grated Gruyère cheese over the bottom of the pie crust.
7. 7.
   Spread the cooked lobster meat evenly over the cheese.
8. 8.
   Pour the egg and cream mixture over the lobster, ensuring it is evenly distributed.
9. 9.
   Sprinkle the remaining Gruyère cheese, chopped tarragon, and chives on top.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the crust is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Lobster — Ensure the lobster meat is cooked and chopped before adding it to the quiche. If using pre-cooked lobster, make sure it is properly thawed if frozen.
• Gruyère cheese — For the best flavor, grate the Gruyère cheese fresh from a block rather than using pre-packaged shredded cheese. This will result in a creamier texture and better melting.

Tips & Tricks

• To enhance the flavor, you can add a pinch of nutmeg to the egg and cream mixture.
• For an extra touch of elegance, garnish the quiche with fresh tarragon leaves before serving.
• If you prefer a crispier crust, blind bake the pie crust for a few minutes before adding the filling.
• Feel free to customize the herbs used in the quiche according to your preference. Dill or parsley can be substituted for tarragon or chives.
• Serve the quiche warm or at room temperature for the best taste and texture.

Serving advice

Serve the Lobster Quiche as a main course for brunch, lunch, or a light dinner. Accompany it with a fresh green salad or roasted vegetables to create a well-rounded meal.

Presentation advice

To present the quiche beautifully, slice it into wedges and arrange them on a platter. Garnish with a sprinkle of fresh herbs and serve on individual plates or a decorative serving dish.