Ingredients
Method
- Preheat your oven to 375°F (190°C) and allow it to preheat while you preparethe quiche.
- If using a frozen pie crust, let it thaw for a few minutes. If necessary,transfer it into a pie dish. This will serve as the base for your quiche.
- Begin by layering half of the chopped lobster meat, sliced scallions,and shredded Gruyere cheese evenly in the crust. Repeat this process with the remaininglobster and scallions but save some cheese to sprinkle on top later.
- In a mixing bowl, whisk together the 5 large eggs, 1 cup of wholemilk, 1 tsp of salt, and 1/2 tsp of pepper until well combined. This egg mixture will give thequiche its creamy texture.
- Pour the egg mixture over the layered lobster and scallions in the piecrust. Sprinkle the remaining cheese on top to ensure a golden, cheesy finish. Place thequiche on a baking sheet to catch any spills and bake for 45-50 minutes, or until the quiche isset and the top is golden brown.
- After baking, let the lobster quiche cool for 10 minutes before slicing. Thiscooling time allows the filling to set properly, making it easier to cut into perfect slices.
Notes
- If using frozen cooked lobster meat, make sure that it's fully defrosted and drained prior to making your quiche. This will prevent the filling from being runny.
- This same recipe can be made Gluten-Free. Replace the pie crust with your favorite Gluten-Free variety. The cooking temperature and time may vary slightly.
- If the crust starts getting too dark before the filling is set, you can lightly tent the crust with foil.