Lobster and Thyme Quiche Recipe

Lobster And Thyme Quiche Recipe

Ingredients

Serves 12-14

• 3 cups all-purpose flour
• 2 tsps. salt
• 1 cup (16 tbsps.) unsalted butter, chilled and cut into bits
• 1/4 cup finely chopped sweet onion
• 1 cup cooked Maine lobster meat, coarsely chopped
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 4 large eggs
• 1/2 tsp freshly ground white or black pepper
• 1 cup grated Gruyere
• 1 tbsp chopped fresh thyme
• in a food processor, combine the flour and 1 tsp salt until blended. add 14 tbsps. of the butter and pulse until just combined. add ice water 1 tbsp at a time and pulse until mixture is moist but still not forming a ball. turn the mixture onto a lightly floured work surface and gather it by hand into a ball. cover the dough with plastic wrap and place into the refrigerator for 1 hour.

Method

1. Allow the dough to warm at room temperature for a few minutes before rolling
2. On a lightly floured surface, roll the dough out into a large circle about 14 inches in diameter
3. Roll the dough up over your rolling pin and roll it out over a 9-inch spring form pan alternatively, use a 10 to 10 5-inch diameter x 2-to 2 25-inch-deep tart pan with a removable bottom
4. Press the dough into the pan, allowing the crust to drape over the edge
5. Refrigerate the crust for 30 minutes
6. Preheat the oven to 375 degrees F
7. Place the pan with the crust on a baking sheet
8. Line the bottom of the crust with parchment and set weights or dried beans on top
9. Bake the shell for 20 minutes, until the edge is lightly browned
10. Carefully remove the parchment and weights and continue baking for 12-15 minutes longer, until the bottom of the crust is lightly browned
11. Allow the crust to cool completely before filling
12. Heat the remaining 2 tbsps butter with 1 tbsp water in a medium skillet over medium heat.
13. Add the onion and lower the heat.
14. Cook until the onion is transparent and softened but not browned, about 15-18 minutes.
15. Remove from the heat and stir in the lobster meat.
16. Combine the whole milk, heavy cream, eggs, remaining 1 tsp salt and pepper in a blender and blend until frothy.
17. Add the gruyere and thyme and blend again to combine.
18. Pour half of the egg cream mixture into the shell
19. Spoon the lobster mixture over the cream
20. Pour on the remaining cream to fill the shell
21. Bake until the custard is set and lightly browned, about 1-1 1/2 hours
22. Allow to cool slightly before serving

Full List of Eggs Recipes
Full List of Quiche Recipes