Rock Lobster Quiche Recipe
This Rock Lobster Quiche is a great treat for the mid-day break, be it morning or in the evening! And also, surprisingly easy to make, I have this Rock Lobster Quiche right there on my table for almost all the parties on short notice. So here's the recipe and simply indulge in!
Ingredients
6 (4 ounce) South African rock lobster tails
2 cups milk
3 eggs
2 egg yolks
I tablespoon flour
1/2 teaspoon salt
1/2 . teaspoon dry mustard
1 tablespoon butter
1 recipe pie pastry for a double-crust pie
Directions
Parboil South African rock lobster tails by dropping in boil- ing salted water and cooking for 1 minute after water reboils.
Drain immediately and drench with cold water.
Remove meat from shells and grind or finely shred meat.
Make the pastry and roll out a scant 1/8 -inch thick.
With glass or cookie cutter, cut out shapes to fit tart pans and line slightly oiled 2-bite tartlet pans with dough.
Trim edges and brush lightly with un- beaten egg yolk.
Combine milk, eggs, egg yolks, flour and sea- sonings.
Beat together until well mixed.
Heat the butter Until golden brown and stir in.
Add the ground or shredded rock lobster meat.
Spoon mixture into the pastry-lined tart pans and bake 25 minutes in moderate (375° F.) oven.
Remove from tart pans and keep warm on hot tray so guests can help them- selves.
Drain immediately and drench with cold water.
Remove meat from shells and grind or finely shred meat.
Make the pastry and roll out a scant 1/8 -inch thick.
With glass or cookie cutter, cut out shapes to fit tart pans and line slightly oiled 2-bite tartlet pans with dough.
Trim edges and brush lightly with un- beaten egg yolk.
Combine milk, eggs, egg yolks, flour and sea- sonings.
Beat together until well mixed.
Heat the butter Until golden brown and stir in.
Add the ground or shredded rock lobster meat.
Spoon mixture into the pastry-lined tart pans and bake 25 minutes in moderate (375° F.) oven.
Remove from tart pans and keep warm on hot tray so guests can help them- selves.
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