Crustless Lobster Quiche

Epic mealtime ideas

Crustless Lobster Quiche

Postby Nate Baker » May 22nd, 2017, 4:01 pm

I did this one for Mothers' Day. It was a hit, but more importantly, it was easy. I doubled it up and had lots of leftovers.

.5 lb sliced mushrooms
2 tbsp. butter
4 eggs
.5 pint sour cream
.5 pint (1 cup) small curd cottage cheese
.5 cup grated parmesan
4 tbsp. flour
1 tsp. onion powder
.25 tsp. salt
4 drops Tabasco
2 cups shredded jack cheese
6 oz cooked & chopped lobster meat (I used a tail from a 2 - 2.5 lb lobster x 2 for the double recipe)

Pre-heat oven to 350

Saute mushrooms in butter until tender. Drain on paper towels.

In a blender or food processor, blend sour cream, eggs, cottage cheese, parmesan, flour, onion powder, salt, Tabasco. Pour mixture into a large bowl. Stir in mushrooms, jack cheese & lobster.

Pour into 9" or 10" quiche dish.

Bake 45 minutes. Let stand a least 5 minutes before serving.
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Re: Crustless Lobster Quiche

Postby Alex Ray » May 22nd, 2017, 5:59 pm

Pics or it didn't happen


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Re: Crustless Lobster Quiche

Postby Nate Baker » May 23rd, 2017, 1:30 pm

Should have thought of that. Didn't take any pics. It looked like quiche.
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Re: Crustless Lobster Quiche

Postby kathy » July 17th, 2017, 11:58 am

OH this looks great! I might modify with some other seafood if I can't get ahold of a lobster.
But man o man I can not have a quiche without a buttery salty flaky crust! I'll see if I can jam this into a crust and report back some time soon.
We like to make a bunch of food for my dad to freeze up at his house in Florida when we are there, and FYI quiches are a GREAT candidate to double the recipe, bake, eat one and freeze the other. We did one with wild boar sausage and it was epic, and nice to know he had the other stashed away for when we weren't there. Let it cool out of the oven, wrap tightly in foil and then it can go in the freezer.
thanx!!
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