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My Maine Lobster Quiche

Submitted by: Patty LeBlanc, Winnie’s Restaurant and Dairy Bar, 1996, Presque Isle, Maine
See more like this in: Breakfast

INGREDIENTS:

2 each                    pastry for nine-inch pie crust

1½ pounds            Maine lobster meat

3 cups                    shredded Swiss cheese

1/3 cup                  minced scallions

6 each                    eggs

2½ cups                 light cream

1 teaspoon             sugar

½ teaspoon            paprika

DIRECTIONS:

Roll pastry dough to approximately 1/8” thick and shape into 9 x 13 pan; flute the edges.  Line pastry with Maine Lobster meat, shredded cheese, and scallions.

 

Mix together eggs, light cream, sugar and paprika and beat well.  Pour this mixture over the Maine Lobster, cheese, and scallions.  Place in pre-heated 350 degree oven.  Bake approximately 45 minutes or until the quiche is set.  (Knife inserted in the center should come out clean).  Cool for 5 minutes before serving.  Garnish and serve.

 

The quiche may be made with non-fat cheese, non-fat dairy creamer, and imitation egg beaters, for a low-fat, low cholesterol variation.

NUTRITIONAL:

                                      Per Serving                   Per Serving

                                   Regular Recipe    Skim Milk & Egg Beaters

Calories (kcal):                     349                                 152

Saturated Fat (g):                15.6                                1.74

Cholesterol (mg):                 260                                  52

Sodium (mg):                       339                                 677

Carbohydrate (g):                 3.9                                    5

Protein (g):                            24                                   24

Nutritional information provided by chef.

 



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