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BRUNCH
& BREAKFAST MAIN DISHES:
Lobster Quiche
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Lobster
Quiche |
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A luxurious
breakfast...
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8
ounces |
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cremini mushrooms, stems removed and cut
into ¼-inch slices |
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1
cup |
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small broccoli florets |
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1
Tbs |
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minced onion |
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1
Tbs |
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butter |
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1
cup |
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milk |
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1
cup |
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light cream |
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3
large |
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eggs, beaten |
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1
lb |
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cooked lobster, drained and chopped |
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½
tsp |
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dry
mustard |
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¼
tsp |
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basil |
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salt
and freshly ground black pepper to taste |
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1
unbaked |
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9-inch pie shell |
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1 |
Preheat oven
to 450°F. |
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2 |
Sauté
mushrooms, broccoli and onion in the butter in a
skillet until the onion is tender and the
vegetables have released their liquid; drain.
Whisk the milk, light cream and eggs in a bowl
until blended. Stir in the lobster and sautéed
vegetables. Add the dry mustard, basil, salt and
pepper and mix well. |
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3 |
Pour the
lobster mixture into the pie shell. Bake for 10
minutes. Reduce oven temperature to 325 degrees
and bake for 20 to 30 minutes longer or just
until the center is firm. |
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Cooking Tips |
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*Another idea...
serve with a tossed green salad for a light summer
dinner. |
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Recipe Source |
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California Sol Food: Casual Cooking from the Junior
League of San Diego |
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RATE this Recipe
Ratings:
***Hey
This One's a Keeper!- would
make it again. "Very
good flavor. Don't use egg substitute or you will end up with a
watery texture. Recommend using whole milk too."
-San Diego, CA
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