Lobster & Bacon Quiche

 It isn't everyday that there is a leftover lobster in the fridge, but the Super Bowl was a special day and my dad decided to celebrate by buying $100 worth of live lobsters (this is not unusual, when he goes big he goes BIG). So while I gorged myself on Super Bowl Sunday like most people, we still couldn't eat them all. So I found myself with the unusual predicament of a leftover lobster that needed to get eaten but still shared by the rest of the household. What I love most about a quiche is that you can literally throw any leftovers in your fridge that need to get eaten and it's bound to turn out well covered in eggs and cheese.

There were plenty of veggies to choose from so a soft tomato was seeded and peeled, garlic minced, zucchini diced, bacon crumbled and any leftover cheese you might have laying around will do. My dad happened to have some soft Gruyere cheese from fondue night left over and it could not have been any more perfect. My dad said it was the best quiche he's ever eaten and that's high praise from a man who knows his way around a kitchen.

Make sure you whisk your eggs well. You want to fully incorporate your yolk and egg whites just like when you're making an omelet. If you don't have half & half or heavy cream, then milk will work just as well, it just won't be quite as rich. Don't rush out to the store if you don't have Gruyere cheese; Swiss, cheddar, goat or even feta will work here. 

Don't forget to serve it with your favorite glass of wine and some good company. This quiche is meant to be shared with someone you love.



Lobster & Bacon Quiche
Serves 4 to 6

1/2 yellow onion, diced
3 cloves garlic, minced
1 zucchini, diced
Meat from 1 lobster, diced
1 tomato, seeded and diced
4 slices cooked bacon, crumbled
2 stalks green onion, sliced
1/4 cup cilantro, chopped
fresh lemon juice
4 eggs
1/2 cup half & half
8 oz Gruyere cheese
1/4 cup Parmesan cheese
1 pie crust

Preheat oven to 375 degrees. Crisp up your bacon first in a cold skillet and keep the bacon drippings in your pan to saute your onion. Once the onion is softened add the garlic and stir until fragrant. Add zucchini, lobster meat and tomato and cook until warmed through. Remove from the heat and add the green onion and freshly squeezed lemon, add salt and pepper to taste.

In a medium bowl whisk together the eggs, half & half and salt & pepper. Ensure that your eggs are thoroughly blended together and add half the Gruyere cheese. Add the remaining Gruyere cheese to the bottom of the uncooked pie crust. Add lobster and veggies on top of the cheese, then add the Parmesan cheese, crumbled bacon and cilantro.

Carefully pour the egg mixture over the fillings until just covered, but not overfilled. Place on a baking sheet and cook for about 35 minutes until the eggs are set in the center. Let cool and serve warm or at room temperature.