Lobster Quiche with Savoy Cabbage and Chives
Prep Time
Cooking Mode
Enough shortcrust pastry dough for one pie shell, homemade or store-bought
Olive oil to drizzle
1 yellow onion, chopped
2 garlic cloves, finely chopped
500 mL (2 cup) cup Savoy cabbage, thinly sliced
375 mL (1½ cup) cup lobster meat in pieces
Salt and pepper, to taste
375 mL (1½ cup) cup Gruyère cheese, grated
3 eggs
250 mL (1 cup) cup 35% M.F. cream
45 mL (3 tbsp) tbsp finely chopped chives
Enough shortcrust pastry dough for one pie shell, homemade or store-bought
Olive oil to drizzle
1 yellow onion, chopped
2 garlic cloves, finely chopped
500 mL (2 cup) cup Savoy cabbage, thinly sliced
375 mL (1½ cup) cup lobster meat in pieces
Salt and pepper, to taste
375 mL (1½ cup) cup Gruyère cheese, grated
3 eggs
250 mL (1 cup) cup 35% M.F. cream
45 mL (3 tbsp) tbsp finely chopped chives
Directions
1Preheat the oven to 400 °F. On a floured work surface, roll out the shortcrust pastry to form a large circle, then line a 9-inch pie plate with parchment paper.
2In a large pan, heat a drizzle of olive oil on medium-high. Sauté onions and garlic for a few minutes until tender.
3If needed, add a little oil to the pan, then add the cabbage. Continue cooking until it softens and falls apart, about 5 to 7 minutes. Season well, remove from heat and let cool for a few minutes.
4In a medium bowl or large measuring cup, combine all "Filling" ingredients. Season.
5Sprinkle some of the grated cheese on the reserved pastry, then top with warmed vegetables. Sprinkle the lobster meat and the rest of the grated cheese.
6Carefully pour the quiche filling over the vegetables and lobster, then place in the oven. Bake for about 40 minutes, or until the quiche is golden brown and the center is firm.
7Remove from the oven and let cool for 15 to 20 minutes on a rack. Serve warm for brunch.
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Personal Note
Personal Note