I find that the most complicated part of making a quiche is the pie crust, but once you’ve got that squared away, it’s only a matter of throwing your favorite ingredients into the pie shell with a couple of eggs and some milk or cream. Easy Peasy.
We also have WONDERFUL neighbors that keep us plied with fresh lobsters during the summer months. We definitely hit the lobster jackpot with them! But what to do with the leftover lobster meat? Generally it would be hard to believe that there is any leftover lobster meat, but when your gifted a dozen kicking lobsters, straight out of the Atlantic, your bound to have leftovers, and towards the end of a bountiful lobster summer you’ll start getting creative. Lobster quiche with a sharp cheddar cheese has become a family favorite this summer, but I’m also looking forward to recreating it during the winter months out of the frozen lobster meat we’ve been stockpiling in the freezer. One of these days I’ll have to share my favorite lobster roll recipe… one of these days…
- 1 Pie Crust
- 6 Eggs
- 1/2 cup Whole Milk (or Cream)
- 10 oz grated Sharp Cheddar Cheese
- 1-2 cups Lobster Meat (amount depends on how meaty you want your quiche)
- Salt and Pepper for seasoning
- Pre-heat the oven to 350 F (~177 C).
- Roll and shape your pie crust.
- Whisk together the milk and eggs.
- Season them with salt and pepper.
- Evenly sprinkle the lobster and cheese along the bottom of the pie crust.
- Carefully pour the milk and egg mixture over the lobster and cheese.
- Bake for about 45 minutes.