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kato style - lobster quiche

Recipe by
Baby Kato
Beautiful Shore Country, NB

We love seafood, especially lobster, crab, scallops and shrimp. This is my husband's favourite lunch, it is very versatile; you can easily substitute the lobster for any of the above mentioned shellfish. I have, with excellent results. If you prefer you may purchase a pie crust instead of making one, please note: that a deep dish crust is required. Start watching your quiche at 50 minutes as all ovens bake differently.

yield 4 - 6 (Please note: resting time for dough is included in the prep time)
prep time 1 Hr 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For kato style - lobster quiche

  • 1 1/2 c
  • 1 tsp
  • 1/3 c
  • 4 - 6 Tbsp
    ice water
  • 2 c
    coarsely chopped, cooked lobster meat
  • 1/4 c
    sweet onion, finely chopped
  • 1/8 c
    sweet green pepper, finely chopped
  • 1/8 c
    sweet red pepper, finely chopped
  • 2
    green onions, finely chopped
  • 1 c
    swiss cheese or jarslberg, grated
  • 2 pinch
  • 1/2 c
    whipping cream
  • 1/4 c
  • 1/4 c
    clam juice
  • 3
    jumbo eggs

How To Make kato style - lobster quiche

  • 1
    Please Note: When you are ready to make the filling, preheat oven to 350 F.
  • 2
    Crust In a large bowl mix together the flour and salt, blend well. Next, cut in the butter until mixture resembles coarse crumbs. Now mix in ice water to form a ball. Wrap the pastry in plastic and place in fridge for at least 1 hour. Now, thinly roll out the chilled dough on a lightly floured board. Lay the thin rolled out dough in your pie or quiche pan. Next you will want to pre-bake your crust. Use your favourite method, then set aside to cool until required.
  • 3
    Filling Finely chop the onion and peppers and saute in butter. Once the onion is transparent and the sweet peppers are soft, remove from heat and allow the vegetables to cool. Custard In a large bowl, beat the eggs well, then add the whipping cream, milk and clam juice, making sure everything is well incorporated.
  • 4
    Assembling Lightly, salt and pepper the lobster meat, then place in the pre-baked pastry shell. Scatter the red and green peppers, the cooked sweet onion and the raw green onions, then add the grated cheese over the lobster meat. Gently add the custard mixture to the pastry shell. Garnish with a little nutmeg. Bake at 350F for 50 - 70 minutes. Allow to cool 10 minutes. Enjoy!

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