Lobster Quiche (The Hamptons)

By zircon50

Ingredients

• CRUST
• 1 cup plus 2 tablespoons flour
• 1/2 teaspoon salt
• 2 tablespoons Crisco (frozen)
• 6 tablespoons cold butter, cut into 1/2" pieces
• Ice cold water
• FILLING
• 1 cup diced lobster meat
• 1 tablespoon tarragon
• 2 oz. goat cheese, chunked
• 2 whole eggs
• 2 egg yolks
• 1/2 teaspoon white pepper
• 1/8 teaspoon chipotle pepper
• 1 tablespoon dry sherry
• 1/2 cup milk
• 1/2 cup heavy cream

Preparation

Step 1

CRUST (for 9" pie)
In a food processor, add flour and salt. Pulse just to blend.

Add cold butter, pulse about 4 times to blend.

Add cold Crisco, pulse 4 or 5 times to blend.

Empty mixture into a large bowl. Add a little ice cold water at a time, just enough to pull dough together. Mix with a fork.

Empty dough onto a lightly-floured surface, and form into a disc.

Wrap dough disc in plastic wrap, and place in the fridge for 15 minutes.

After 15 minutes, remove dough from fridge and on a lightly-floured surface, roll out dough into a 12" circle, about 1/8" thick.

Fold dough circle in half, and then in quarters. Place point of quarter at the center of a 9" pie plate. Unfold the quarter, then unfold the half. This centers the dough in the pie plate.

Trim dough, leaving a 1" edge overlapping the pie plate edge.

Fold the 1" edge under, then flute the folded edge with your fingers.

Prick the pie shell bottom and sides with a fork. Cover pie shell with aluminum foil (shiny side facing down), add pie weights, and blind bake the pie shell at 425 degrees for 15 minutes.

After 15 minutes, lower oven temperature to 375 degrees, remove foil and pie weights, and bake for another 10 minutes, or until golden brown. Let pie shell cool to warm.

FILLING
In a bowl, combine lobster meat and tarragon. Add mixture into the warm pie shell, spreading evenly.

Add goat cheese chunks on top on lobster meat.

In a separate bowl, add 1/2 cup heavy cream, 1/2 cup milk, 2 whole eggs, 2 egg yolks, dry sherry, 1/2 teaspoon white pepper and 1/8 teaspoon chipotle pepper. Wisk until blended.

Pour mixture over the lobster meat.

Place foil around the edge of the pie crust to prevent over-baking.

Bake at 375 degrees for 35-40 mins, or until a knife comes out clean, when inserted about 1" from the outside edge of the pie crust.

Let cool 15 minutes to set before serving.