kato style - lobster quiche
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.
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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
- CRUST
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1 1/2 cflour
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1 tspsalt
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1/3 cbutter
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4 - 6 Tbspice water
- FILLING
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2 ccoarsely chopped, cooked lobster meat
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1/4 csweet onion, finely chopped
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1/8 csweet green pepper, finely chopped
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1/8 csweet red pepper, finely chopped
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2green onions, finely chopped
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1 cswiss cheese or jarslberg, grated
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2 pinchnutmeg
- CUSTARD
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1/2 cwhipping cream
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1/4 cmilk
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1/4 cclam juice
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3jumbo eggs
How To Make kato style - lobster quiche
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1Please Note: When you are ready to make the filling, preheat oven to 350 F.
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2Crust 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.
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3Filling 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.
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4Assembling 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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