Maine Lobster Quiche

Serves 8

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• 3 cups all purpose flour

• 2 sticks butter, cold

• 1/2 tsp salt

• 1/4 cup plus 3 tbsp ice cold water

• 1 tbsp olive oil

• 2 cups spinach leaves

• 1 cup grated sharp cheddar cheese

• 2 cups (1 lb) cooked Maine Lobster meat

• 1/4 tsp salt

• 1/4 tsp black pepper

• 3 large eggs

• 2 cups whole milk

• 1/2 cup heavy cream

• 1 tbsp chopped chives

Preheat the oven to 350 degree F

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Place the flour in a large bowl and grate the butter into it

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Add the salt and gently mix together with your fingers

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Add the cold water and mix until the dough forms and comes together to form a ball

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Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge

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Spray a 9 inch deep pie pan with non stick spray 

Roll the dough out to a large circle about a quarter inch thick

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Line the pie dish with the dough making sure to fit it in snugly to the dish

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Trim the edges and flute the rim for appearance

Line the unbaked pie crust with parchment paper and fill with dry beans to bake it blindly

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Place the pie crust into the oven and bake for 20 minutes before lifting off the beans and paper and baking for another 5 minutes

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Set the crust aside

In a pan, warm the olive oil and add the spinach

Cook until the leaves are wilted, about two minutes, set aside

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Place the spinach into the base of the pie crust followed by the grated cheddar and lobster meat

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In another bowl whisk together the eggs, milk, cream, salt and pepper

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Pour the liquid into the pie crust and sprinkle the chopped chives over the filling

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Bake in the oven for 55-60 minutes and the center feels firm and no longer wobbles when moved

Let the quiche cool before slicing into wedges and serving

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1. Preheat the oven to 350 degree F

2. Place the flour in a large bowl and grate the butter into it

3. Add the salt and gently mix together with your fingers

4. Add the cold water and mix until the dough forms and comes together to form a ball

5. Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge

6. Spray a 9 inch deep pie pan with non stick spray 

7. Roll the dough out to a large circle about a quarter inch thick

8. Line the pie dish with the dough making sure to fit it in snugly to the dish

9. Trim the edges and flute the rim for appearance

10. Line the unbaked pie crust with parchment paper and fill with dry beans to bake it blindly

11. Place the pie crust into the oven and bake for 20 minutes before lifting off the beans and paper and baking for another 5 minutes

12. Set the crust aside 

13. In a pan, warm the olive oil and add the spinach

14. Cook until the leaves are wilted, about two minutes, set aside

15. Place the spinach into the base of the pie crust followed by the grated cheddar

16. In another bowl whisk together the eggs, milk, cream, salt and pepper

17. Pour the liquid into the pie crust and sprinkle the chopped chives over the filling

18. Bake in the oven for 55-60 minutes and the center feels firm and no longer wobbles when moved

19. Let the quiche cool before slicing into wedges and serving