Creamy Lobster Bacon Spinach Quiche Recipe 435

CREAMY LOBSTER BACON SPINACH QUICHE RECIPE - (4.3/5)

Steps:

• Begin with making lobster stock. In a small pan add lobster with 1/2 cup of water cover simmer 10 minutes on low. Remove lobster, remove shells return shells to pan uncovered simmer on very low for 30 minutes ...viola lobster stock Prep 10 x 3 inch quiche pan with crust In a large bowl mix eggs, add all the following ingredients save the lobster for last so it does not break up when stirring. Bake 10 minutes in a preheated 400 degree oven, reduce to 350 bake another 40-50 minutes when center of quick=he has risen the quiche will be done. Let cool for at least a half hour. Serve

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
• Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
• Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the partially baked pie crust.
• Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
• Reduce oven temperature to 350 degrees. Bake quiche for 40- 45 minutes until the egg mixture is set. Allow to cool for 10 minutes, or even to room temperature, before slicing. Store leftovers, covered, in the fridge.

BACON AND SPINACH QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
• Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
• Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375°F.
• Combine the eggs, cream, salt and pepper in food processor or blender.
• Layer the spinach, bacon and cheese in the bottom of the pie crust.
• The pour egg mixture on top.
• Bake for 35-40 minutes until the egg mixture is set.
• Cut into 8 wedges and serve.

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.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

SPINACH BACON QUICHE

Steps:

• In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

HEARTY BACON-SPINACH QUICHE

Steps:

• Combine ingredients.
• Pour into pastry-lined quiche dish or uncooked pie crust.
• Bake at 400° for 40 minutes or until middle is done.
• Serves 6 to 8.