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
– 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
– 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.