Well I had an amazing experience at the auditions for the next season of Master Chef in Los Angeles. I made it through the tasting phase and they loved my Low Carb dish, but for one reason or another I did not go on. I made a Crustless Lobster Quiche. I started with my recipe from A Crustless Life, but I used Lobster instead of ham and Gruyère instead of cheddar jack. To complement the Quiche I served it with a spinach salad and a lemon vinaigrette. Although the outcome wasn’t what I was hoping, I did get to meet some nice foodies and even a couple of bloggers. The experience will last a life time and who knows maybe I’ll tryout again the next time around.
Ingredients:
- Lobster Quiche
- 6 Eggs
- 1 cup Heavy Cream
- 1lb Lobster Meat, diced
- 2 cups Gruyère, grated
- 1/4 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 1/2 teaspoon Ground Mustard
- 1 Shallot, diced
- Lemon Vinaigrette
- 1 Lemon, juiced
- 1/2 cup Olive Oil
- 1 tablespoon Dijon Mustard
- Salt & Pepper to taste
- For the vinaigrette beat all ingredients in a bowl until well blended. The Dijon will cause the sauce to emulsify. For the best flavor prepare a day before.
- Pre-heat oven to 375°f.
- In a bowl beat eggs, cream and spices till well blended.
- In a buttered 9 inch pie pan add the cheese, shallots, and lobster meat.
- Poor egg mixture in the pan. Top with diced chives for color.
- Bake for 50 minutes or until set.
- Serve warm or cold with the lemon vinaigrette on a bed of spinach.
- Enjoy!
