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Murphy's Bed and Breakfast Inn

Narragansett, Rhode Island

Specialty Recipe

Lobster Quiche

Ingredients Crust
1-1/2 cups flour
1 teaspoon salt
6 Tablespoons butter or shortening
3 to 5 Tablespoons ice water
Filling
3 eggs
1-1/2 cups half-and-half
1 Tablespoon butter, melted
1-1/2 cups cooked lobster meat, chopped coarsely
3/4 cup grated Swiss cheese
3/4 cup grated cheddar cheese
1 small onion
1 clove garlic
1/4 teaspoon dry mustard
1/2 teaspoon tarragon
1 teaspoon parsley
salt and pepper to taste

Crust: Mix together the flour and the salt. Using a pastry fork or food processor, cut in the shortening until the mixture resembles coarse sand. Mix in just enough ice water to form a ball. Wrap the pastry in plastic wrap and refrigerate for 1 hour. Roll out the the chilled dough on a lightly floured board to 1/8 to 1/4 inch thickness. Line a 9-inch quiche pan with the pastry, cover with plastic wrap, and refrigerate until ready to use.

Filling: Preheat oven to 350 degrees. In a large bowl, beat the eggs well. Add the half-and-half and beat again. Stir in the lobster meat and cheeses. Set aside. Chop the onion finely and sauté in a little butter. When the onion is almost done, crush the garlic and stir in; remove from heat. Add the onion and garlic, dry mustard, herbs, salt, and pepper to the lobster mixture and combine well. Pour into the quiche crust and bake at 350 degrees for 45 minutes. Cool on a rack for 5 minutes before slicing.

This recipe is from Martha W. Murphy's The Bed & Breakfast Cookbook, published by Stemmer House, Owings, Maryland, 1991

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