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Preparation time
20 minutes
Total time:
1 hour 35 minutes
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Ingredients
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Enough shortcrust pastry dough for one pie shell, homemade or store-bought
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Olive oil to drizzle
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1 yellow onion, chopped
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2 garlic cloves, finely chopped
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500 ml (2 cups) Savoy cabbage, thinly sliced
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375 ml (1½ cups) lobster meat in pieces
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Salt and pepper, to taste
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375 ml (1½ cup) Gruyère cheese, grated
For filling
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3 eggs
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250 ml (1 cup) 35% M.F. cream
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45 ml (3 tbsp) finely chopped chives
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Directions
- Preheat the oven to 400 °F. On a floured work surface, roll out the shortcrust pastry to form a large circle, then line a 9-inch pie plate with parchment paper.
- In a large pan, heat a drizzle of olive oil on medium-high. Sauté onions and garlic for a few minutes until tender.
- If needed, add a little oil to the pan, then add the cabbage. Continue cooking until it softens and falls apart, about 5 to 7 minutes. Season well, remove from heat and let cool for a few minutes.
- In a medium bowl or large measuring cup, combine all "Filling" ingredients. Season.
- Sprinkle some of the grated cheese on the reserved pastry, then top with warmed vegetables. Sprinkle the lobster meat and the rest of the grated cheese.
- Carefully pour the quiche filling over the vegetables and lobster, then place in the oven. Bake for about 40 minutes, or until the quiche is golden brown and the center is firm.
- Remove from the oven and let cool for 15 to 20 minutes on a rack. Serve warm for brunch.
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