08/20/1997
LOBSTER QUICHE
10-inch pie shell
½ cup finely chopped onions or scallions
2 tablespoons butter
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups cut-up lobster meat
3 eggs
1 tablespoon tomato paste
2 cups medium cream
¼ teaspoon nutmeg
2 tablespoons sherry (optional)
4 tablespoons Swiss or Gruyere cheese, shredded
LOBSTER QUICHE
10-inch pie shell
½ cup finely chopped onions or scallions
2 tablespoons butter
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups cut-up lobster meat
3 eggs
1 tablespoon tomato paste
2 cups medium cream
¼ teaspoon nutmeg
2 tablespoons sherry (optional)
4 tablespoons Swiss or Gruyere cheese, shredded
Preheat oven to 400 degrees. Saute onions in butter. Season with salt and pepper. Add lobster meat.
Beat eggs; mix in tomato paste.
Heat the cream, add nutmeg and stir into egg mixture. Add sherry and cheese.
Bake pie shell
in preheated 400-degree oven for 8 minutes. Remove from oven, lower temperature
to 350 degrees, arrange lobster meat on
bottom of pie shell and pour in the cream mixture. Bake at 350 degrees for 30
to 40 minutes or until filling is set.
-- From A Lobster in Every Pot by the Women of the Lobster Industry (Yankee Books, 1990)