| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
American |
American, Cheese, Eggs, Luncheon, Main dishes |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Eggs |
| 1 1/2 |
c |
Half and half |
| 1 |
tb |
Butter — melted |
| 1 1/2 |
c |
Lobster meat — coarsely |
|
|
Chopped |
| 3/4 |
c |
Swiss cheese — grated |
| 3/4 |
c |
Cheddar cheese — grated |
| 1 |
sm |
Onion |
| 1 |
|
Clove garlic |
| 1/4 |
ts |
Dry mustard |
| 1/2 |
ts |
Tarragon |
| 1 |
ts |
Parsley |
|
|
Salt and pepper — to taste |
| 1 |
pk |
Prepared pie crusts |
INSTRUCTIONS
Preheat oven to 350F. Chop onion fine and saute in a little butter. When
onion is almost clear, crush galic and stir in; remove from heat. In a
large bowl, beat eggs well. Addthe half-and-half and beat again. Stir in
the lobster meat and cheeses. Add the onion and garlic, dry mustard, herbs,
salt, and pepper to the lobster mixture and combine well. Pour into 1 pie
crust that is lining a 9" quiche or pie pan. Bake at 350F for 45 minutes or
until quiche is set. Cool on rack for 5 minutes before slicing.
Posted to MC-Recipe Digest V1 #144
Date: Tue, 9 Jul 1996 15:39:58 GMT
From: Edward Seutter <EdS.StLouis@worldnet.att.net>
Recipe By : Murphy's B&B, Narragansett, R.I.
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