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Lobster and Asparagus Quiche

Perfect for family brunch !!!

Serves 
Prep time
15 min
Cook Time
55 min
Time to Table
1 hour 25 min

Ingredients

1 (8-in (22 cm))
unbaked deep-dish pie shell
1/2 cup (125 mL)
liquid eggs, well shaken
1 cup (250 mL)
35% whipping cream
1 tbsp (15 mL)
Dijon mustard
1 tsp (5 mL)
dried tarragon
1/2 tsp (2 mL)
each salt and white pepper
1 cup (250 mL)
cooked asparagus tips
1 pkg (227 g)
Clover Leaf Lobster Delectables™, Flake Style

Preparation

  1. Preheat oven to 400°F (200°C) . Prick pastry shell all over with fork; line with foil and weigh down with pie weights or dried beans. Bake in oven for 20 minutes. Reserve.
  2. Reduce oven temperature to 375°F (190°C) . In medium bowl, whisk eggs with cream until well combined. Whisk in mustard, tarragon, salt and pepper. Scatter asparagus and lobster in bottom of baked pie shell.
  3. Pour in egg mixture; place dish on baking sheet. Bake in centre of oven for about 35 minutes or until filling is set around edges but centre is still slightly jiggly.
  4. Cool for at least 15 minutes before slicing.

Makes 6 servings.

Nutrition

Amount per serving% Daily Value
Calories
350
Fat
25 g
38%
Saturated Fat
12 g
Trans Fat
0 g
Saturated + Trans
60%
Cholesterol
60 mg
Sodium
640 mg
27%
Carbohydrate
23 g
8%
Fibre
2 g
8%
Sugar
2 g
Protein
9 g
Vitamin A
4%
Vitamin C
4%
Vitamin D
7%
Calcium
4%
Iron
15%

Claims Per Serving

- Source of fibre
- Source of vitamin D
- Good source of iron

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