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Baked Lobster Quiche

Ingredients

• pastry for a 9-inch crust
• 2 large leeks, white and 1 inch of the chartreuse part
• 1 tablespoon butter
• 1 teaspoon lemon zest, finely shredded
• 2 cups cooked lobster, about 12 ounces, cut in large chunks
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh thyme
• 3 large eggs, beaten
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 1/2 cup shredded Emmenthaler (Swiss) cheese

Heat oven to 375 degrees F. Line a 9-inch pie pan or 10-inch quiche pan with pastry. Line the pastry with foil, then weight with a smaller pan or a big handful of dried beans. Bake until set, 10 to 12 minutes, then remove liner and continue baking until shell is fully cooked and lightly browned, 5 to 7 minutes more. Set the shell aside.

While pastry is baking, thinly slice leeks. You should have 1-1/2 cups. Put them in a colander under running water and rinse until all sand is washed away. Drain thoroughly.

Melt butter in an 8- or 9-inch skillet over medium heat. Add leeks and cook, stirring occasionally, until all extra moisture is evaporated and they are softened but not browned, about 5 minutes. Stir in the lemon zest and cook until the fragrance is released, about a minute more. Stir in lobster, salt, and thyme and set aside.

Beat the eggs with milk, cream, and lemon juice. Sprinkle the cheese onto the prepared crust, then spread on the lobster and leek mixture. Pour in the custard. Reduce heat to 325 degrees F. Put the quiche on a cookie sheet and bake until just set (a knife blade inserted near but not right at the center will come out clean), about 30 to 40 minutes.

This recipe has been generously contributed by www.fishingworks.com.

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