Lobster Quiche – Whip It Real Good: A perfect late summer lunch or dinner item, accompanied with a salad of garden greens, ripe tomato, and a simple vinaigrette. And discipline. Recipe for Sqwirl’s Lobster Quiche-y (Quicky!)

Sqwirl’s Lobster Quiche-y

Ingredients:

– One 9 inch, store-bought pie/pastry round, gently fitted into a 9-inch glass pie plate, prickety-pricked all over (with a fork), and par-cooked in a preheated, 450-degree oven until slightly puffed and just colored. Set aside, and reduce oven temp to 350 degrees.

– ½ lb. (or more) freshly cooked lobster meat, coarsely chopped into chunks.

– 2 ½ oz. shredded Swiss cheese

– 2 ½ oz. shredded smoked Gouda

– 3 to 4 large shallots, slivered and sauteed in unsalted butter until caramelized; finished with a drunken splash of Madeira, or something else fun. Set aside.

– 1 cup heavy cream

– 3 eggs, beaten until frothy.

– ½ tsp. lemon zest

– ½ tsp. dry mustard

-1/2 tsp. Old Bay Seasoning

– Small pinch of freshly grated nutmeg

– Salt and fresh ground pepper, to taste

Recipe:

– Prepare pricked, pie pastry as directed.

– Bedeck prepared pastry with the shredded Swiss cheese.

– Mix lobster chunks with soused, caramelized shallots, and scatter upon the round, crusty, cheese-bedecked strata.

– Assertively whip together the chastened, yet frothy eggs with the heavy cream, lemon zest, dry mustard, and Old Bay. Whip it real good.

– Pour the disciplined egg mixture into the waiting pie pastry crust.

– Scatter the shredded smoked Gouda on the supplicant.

– If you want to be a fussy bitch, brush heavy cream on the exposed crust – with a feather – you obsessive fuck; you know you will do it.

– Bake the fucker at 350 degrees for 30 to 40 minutes; until set, and golden brown. If you can’t tell when it looks done, you are hopeless.