INGREDIENTS:
For The Crust:
1¾ cups all purpose flour
12 Tablespoons chilled, unsalted butter
1/3 cup ice water
For The Quiche:
4 eggs
1 cup light cream
1 Tablespoon minced fresh chives
1 dash cayenne pepper
1 pinch freshly grated nutmeg
To taste salt & freshly ground pepper
1 cup grated Gruyere/Swiss cheese
1½ cup cooked Maine Lobster meat
1½ cup fiddleheads, cleaned and steamed until just tender
DIRECTIONS:
For The Crust:
Put flour in food processor fitted with stainless steel blade. Cut butter into small pieces and add to flour. Blend in processor until mixture resembles coarse meal. With the processor running, add the water and process until dough just forms a ball. Wrap in saran and chill. Set the oven at 375. Roll out the dough to line a 9” pie shell. Fit crust into shell, crimp edges and prick with a fork. Bake in oven for 10 minutes to partially set crust.
For The Quiche:
Beat together the eggs, cream, herbs and spices. Scatter ½ cup of cheese on the bottom on crust. Layer Maine Lobster and fiddleheads. Pour over egg mixture and sprinkle remaining cheese on top. Bake quiche in 375 oven until center is set, about 40 minutes. Let rest 10 minutes before serving.
NUTRITIONAL:
Per serving - does not include fiddleheads
calories 441.5 cholesterol 210 milligrams
protein 16.7 grams sodium 219 milligrams
total fat 31.5 grams dietary fiber 0.0 grams
carbohydrate 22.7 grams calcium 209 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
