Recipe
Ingredients
2 CUPS (1 LB) COOKED
3 CUPS
2 CUPS
1 CUP GRATED
1/4 TSP
1/4 TSP
1 TBSP CHOPPED
2 STICKS COLD
1/2 TSP
1/4 CUP PLUS 3 TBSP
1 TBSP
3 LARGE
2 CUPS
1/2 CUP
Directions
Step 1:
Preheat the oven to 350 degree F
Step 2:
Place the flour in a large bowl and grate the butter into it
Step 3:
Add the salt and gently mix together with your fingers
Step 4:
Add the cold water and mix until the dough forms and comes together to form a ball
Step 5:
Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge
Step 6:
Spray a 9 inch deep pie pan with non stick spray
Step 7:
Roll the dough out to a large circle about a quarter inch thick
Step 8:
Line the pie dish with the dough making sure to fit it in snugly to the dish
Step 9:
Trim the edges and flute the rim for appearance
Step 10:
Line the unbaked pie crust with parchment paper and fill with dry beans to bake it blindly
Step 11:
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
Step 12:
Set the crust aside
Step 13:
In a pan, warm the olive oil and add the spinach
Step 14:
Cook until the leaves are wilted, about two minutes, set aside
Step 15:
Place the spinach into the base of the pie crust followed by the grated cheddar and lobster meat
Step 16:
In another bowl whisk together the eggs, milk, cream, salt and pepper
Step 17:
Pour the liquid into the pie crust and sprinkle the chopped chives over the filling
Step 18:
Bake in the oven for 55-60 minutes and the center feels firm and no longer wobbles when moved
Step 19:
Let the quiche cool before slicing into wedges and serving
Maine lobster
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