
Maine Lobster Quiche
INGREDIENTS
Serves 8
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3 cups all purpose flour
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2 sticks butter, cold
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1/2 tsp salt
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1/4 cup plus 3 tbsp ice cold water
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1 tbsp olive oil
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2 cups spinach leaves
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1 cup grated sharp cheddar cheese
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2 cups (1 lb) cooked Maine Lobster meat
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1/4 tsp salt
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1/4 tsp black pepper
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3 large eggs
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2 cups whole milk
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1/2 cup heavy cream
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1 tbsp chopped chives
DIRECTIONS



Preheat the oven to 350 degree F
Place the flour in a large bowl and grate the butter into it
Add the salt and gently mix together with your fingers
Add the cold water and mix until the dough forms and comes together to form a ball
Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge
Spray a 9 inch deep pie pan with non stick spray
Roll the dough out to a large circle about a quarter inch thick
Line the pie dish with the dough making sure to fit it in snugly to the dish
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
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
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
Place the spinach into the base of the pie crust followed by the grated cheddar and lobster meat
In another bowl whisk together the eggs, milk, cream, salt and pepper
Pour the liquid into the pie crust and sprinkle the chopped chives over the filling
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
-
Preheat the oven to 350 degree F
-
Place the flour in a large bowl and grate the butter into it
-
Add the salt and gently mix together with your fingers
-
Add the cold water and mix until the dough forms and comes together to form a ball
-
Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge
-
Spray a 9 inch deep pie pan with non stick spray
-
Roll the dough out to a large circle about a quarter inch thick
-
Line the pie dish with the dough making sure to fit it in snugly to the dish
-
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
-
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
-
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
-
Place the spinach into the base of the pie crust followed by the grated cheddar
-
In another bowl whisk together the eggs, milk, cream, salt and pepper
-
Pour the liquid into the pie crust and sprinkle the chopped chives over the filling
-
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