Lobster Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g cooked lobster meat, roughly chopped</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">2 shallots, finely diced</li><li class="ingredients-single-item">1 tbsp fresh dill, chopped</li><li class="ingredients-single-item">1 tbsp fresh chives, chopped</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">75g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">1/4 tsp cayenne pepper</li><li class="ingredients-single-item">1/2 tsp sea salt</li><li class="ingredients-single-item">Freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) quiche dish or tart pan with removable bottom</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl or food processor, then add the cold cubed butter. Rub the butter into the flour using your fingertips (or pulse in the processor) until the mixture resembles fine breadcrumbs. The temperature is crucial here – cold butter creates pockets of steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together – it should be pliable but not sticky. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing a tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). On a lightly floured surface, roll out the chilled pastry to about 3mm thickness, creating a circle large enough to line your quiche dish with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the dish, then gently press it into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Trim the excess pastry leaving about 1cm overhang (this prevents shrinkage), then fold this back in and crimp the edges decoratively if desired. Prick the base several times with a fork, line with baking parchment, and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the crust is lightly golden and set. The base should look dry but not browned.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare your filling. In a frying pan over medium-low heat, sauté the diced shallots in a little butter until soft and translucent (about 3-4 minutes), being careful not to brown them as this would introduce bitterness. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the eggs, cream, and milk until completely combined. Add the Dijon mustard, salt, freshly ground pepper, and cayenne pepper. The mustard acts as an emulsifier, helping to stabilize your custard while adding depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the cooked shallots, chopped herbs, half of the grated cheese, and the chopped lobster meat. Be careful not to break up the lobster too much – you want generous, identifiable pieces throughout your quiche. The mixture should look rich and creamy with evenly distributed ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 170°C (150°C fan). Place the blind-baked pastry case onto a baking sheet (this makes it easier to handle and catches any potential overflow). Pour in the filling mixture, ensuring the lobster pieces are evenly distributed, then sprinkle the remaining cheese over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the quiche for 30-35 minutes until the filling is set but still has a slight wobble in the center – it will continue to firm up as it cools. The top should be golden brown and puffed slightly. If the edges of the pastry begin to darken too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and allow to rest for at least 15 minutes before serving – this resting period is crucial as it allows the custard to set completely. The quiche can be served warm or at room temperature, garnished with extra fresh herbs. For the best flavor, don't serve it straight from the refrigerator if made ahead; allow it to come to room temperature first.</li></ol>