Nor’East Lobster Bake Quiche
Coastal northeastern states are famous for their old time lobster bakes which are prepared in a pit on a sandy beach. This no-beach-needed lobster bake quiche is absolutely delicious!
Make This Recipe
- 2 tablespoons softened butter, divided
- 4 tablespoons grated Parmesan cheese, divided
- 1/4 cup minced shallots
- 1/4 cup dry white wine
- 4 Eggland's Best Eggs (large)
- 2 cups half & half
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped parsley
- 4 ounces diced cooked Linguica sausage*
- 1/2 cup frozen corn, thawed and drained well
- 1 cup cooked Maine lobster coarsely chopped
- 1 cup shredded Gruyere cheese
- Preheat oven to 350 degrees F.
- Brush deep dish pie plate with one tablespoon butter and sprinkle evenly with two tablespoons Parmesan cheese.
- In small skillet heat one tablespoon butter over medium high heat, add shallots and cook, stirring for one minute. Add wine and cook one minute or until most of
- Add wine and cook one minute or until most of the liquid is cooked away, remove from heat and let cool.
- Whisk Eggland's Best eggs and half & half in large bowl. Stir in shallot mixture, salt, pepper, and parsley.
- Spread Linguica, corn, lobster and Gruyere cheese in pie plate.
- Pour Eggland's Best egg mixture over filling. Sprinkle top with remaining Parmesan cheese.
- Bake until quiche is just set in center, about 40-50 minutes.
- Serve warm or at room temperature.
Note: *Chourico, Chorizo or Kielbasa can be substituted if Linguica is unavailable.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||12 g|