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LOBSTER AND ASPARAGUS QUICHE

l med. onion
l lb. thin asparagus
l small red bell pepper
2 scallions (green parts only)
l tbsps. butter
2 tsp. salt or to taste
l/2 tsp. thyme
l/4 tsp. pepper
l/8 tsp. nmutmeg
9 ozs. cooked lobster meat
2 cups grated Swiss cheese
9 large eggs
3/4 cup whole milk
pastry for 9xl3″ jelly roll pan
Heat oven 350. Finely chop onion. Cut asparagus into l/2″ pieces. Chop enough bell pepper to measure l/4 cup. Thinly slice scallions. In a large nonstick skillet cook onion in butter over mod. heat stirring until softened., Add asparagus and cook, stirring, 5 mins. Remove skillet from heat and stir in chopped bell pepper, scallion, salt, thyme, pepper and nutmeg. Cool mixture. Can be made l day ahead. Line shell with foil and weights and bake l5 to 20 mins. Remove weights. Cut lobster into l/2″ cubes. Add lobster and cheese to veggie mixture stirring to combine and spoon mix into shell. In a bowl whisk eggs and whisk into milk. Pour egg mix into shell and bake quiche in middle of oven until filling is set and tester comes out clean about 50 mins. Cool quiche in pan on rack l5 mins. before cutting into squares.
Serves l2 as a firt course or 6 as main course. Gourmet May l999

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https://recipes.connorbowen.com/recipe/lobster-and-asparagus-quiche/