Amazing Lobster Crustless Quiche Recipes

CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

LOBSTER QUICHE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, sprinkle the fresh lobster meat evenly across the bottom of the pie shell. Evenly distribute the smoked gouda and scallions over the lobster meat.
• In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the lobster, gouda, and scallions.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for 15 minutes before serving.
• Cooked Lobster Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

LOBSTER QUICHE

Steps:

• Combine cracker crumbs and 1/4 cup melted butter.
• Press crumb/butter mixture onto bottom of a deep dish pie pan or baking dish.
• Set aside.
• Filling: Beat cream cheese& mayo until well incorporated.
• Beat in eggs, one at a time.
• Slowly add milk, until blended.
• Stir in lobster.
• Pour mixture into prepared pan.
• Sprinkle w/ cheese and S& P.
• Bake at 300 F for 80 minutes.
• Turn oven off and let set in the oven for 1 hour.
• Cool completely on a wire rack.
• Cover and chill at least 4 to 8 hours in fridge.

LOBSTER QUICHE

Steps:

• For the crust. Mix together the flour and salt.
• Using a pastry fork cut in the butter until mixture resembles coarse sand. Mix in just enough ice water to form a ball.
• Wrap the pastry in plastic wrap and refrigerate for 1 hour.
• Roll out the chilled dough on a lightly floured board the line pie pan with the pastry. Cover with plastic wrap and refrigerate until ready to use.
• Preheat your oven to 350°F.
• Finely chop the onion and saute in a little butter. Once onion is almost clear, crush the galic and stir in; then remove from heat.
• In a large bowl, beat the eggs thoroughly.
• Add the half-and-half and beat again.
• Stir in the lobster meat, Swiss cheese and Cheddar cheese.
• Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.
• Pour into a pie crust that is lining a 9-inch quiche pan.
• Bake for 45 minutes or until the quiche is set.
• Allow to cool for 5 minutes before slicing.

EASY CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
• Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
• Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.