Maine Lobster Quiche

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By: Foodness Gracious, sponsored by the Maine Lobster Marketing Collaborative

Serves 8

Ingredients

  • 3 cups all purpose flour
  • 2 sticks butter, cold
  • 1/2 tsp salt
  • 1/4 cup plus 3 tbsp ice cold water
  • 1 tbsp olive oil
  • 2 cups spinach leaves
  • 1 cup grated sharp cheddar cheese
  • 2 cups (1 lb) cooked Maine Lobster meat
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tbsp chopped chives

Directions

Preheat the oven to 350 degree F

Place the flour in a large bowl and grate the butter into it

Add the salt and gently mix together with your fingers

Add the cold water and mix until the dough forms and comes together to form a ball

Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge

Spray a 9 inch deep pie pan with non stick spray 

Roll the dough out to a large circle about a quarter inch thick

Line the pie dish with the dough making sure to fit it in snugly to the dish

Trim the edges and flute the rim for appearance

Line the unbaked pie crust with parchment paper and fill with dry beans to bake it blindly

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

Set the crust aside 

In a pan, warm the olive oil and add the spinach

Cook until the leaves are wilted, about two minutes, set aside

Place the spinach into the base of the pie crust followed by the grated cheddar and lobster meat

In another bowl whisk together the eggs, milk, cream, salt and pepper

Pour the liquid into the pie crust and sprinkle the chopped chives over the filling

Bake in the oven for 55-60 minutes and the center feels firm and no longer wobbles when moved

Let the quiche cool before slicing into wedges and serving

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