Lobster Quiche

From Yankee Magazine's Great New England Recipes

Eggs Recipes | Fish and Seafood Recipes

Yield: Serves 6.

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

• 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

Sprinkle lobster, cheese, and onion into pastry shell. Beat eggs. Pour cream into eggs, add seasonings and parsley flakes, and mix well. Pour into pastry shell. Bake for 15 minutes at 4250, then reduce heat to 3000. Bake 35 to 45 minutes or until knife inserted one inch from the edge comes out clean. Let quiche stand 10 minutes before serving.

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