Indulge in a culinary masterpiece that harmonizes the luxurious flavors of lobster and creamy custard in a golden-brown crust—the delectable Lobster Quiche Kato-style. Originating from the vibrant city of Kyoto, this quiche embodies the essence of Japanese cuisine, showcasing the delicate balance between rich ingredients and refined techniques. Our collection of recipes offers variations that cater to diverse preferences, ensuring an unforgettable gastronomic experience for every seafood enthusiast. From a traditional Japanese interpretation featuring dashi-infused custard to a modern rendition with a flaky puff pastry crust, each recipe promises a unique journey of flavors and textures. Whether you're a seasoned chef or a home cook seeking an impressive dish, our Lobster Quiche Kato-style guide will lead you through the culinary artistry of this exceptional dish, ensuring a delightful addition to your culinary repertoire.
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LOBSTER QUICHE
Make and share this Lobster Quiche recipe from Food.com.
Provided by gailanng
Categories Savory Pies
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the crust. Mix together the flour and salt.
- Using a pastry fork cut in the butter until mixture resembles coarse sand. Mix in just enough ice water to form a ball.
- Wrap the pastry in plastic wrap and refrigerate for 1 hour.
- Roll out the chilled dough on a lightly floured board the line pie pan with the pastry. Cover with plastic wrap and refrigerate until ready to use.
- Preheat your oven to 350°F.
- Finely chop the onion and saute in a little butter. Once onion is almost clear, crush the galic and stir in; then remove from heat.
- In a large bowl, beat the eggs thoroughly.
- Add the half-and-half and beat again.
- Stir in the lobster meat, Swiss cheese and Cheddar cheese.
- Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.
- Pour into a pie crust that is lining a 9-inch quiche pan.
- Bake for 45 minutes or until the quiche is set.
- Allow to cool for 5 minutes before slicing.
LOBSTER QUICHE KATO STYLE
We love seafood, especially lobster, crab, langanstinos and shrimp. My husband's favourite lunch. You could easily substitute the lobster for any of the above mentioned shellfish... I have. Excellent summer dish for lunch or dinner with a simple green salad and fresh pineapple. * Please note: as reviewed. you will need to use a deep dish pastry shell.
Provided by Baby Kato
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Blend cream, milk, clam juice and eggs together with whisk.
- Add lobster to bottom of pastry shell.
- Scatter the peppers, onions and grated cheese over the lobster meat.
- Add the custard mixture to the pastry shell.
- Season lightly with the salt, pepper and nutmeg.
- Bake at 325°F for 45 minutes.
LOBSTER QUICHE
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, sprinkle the fresh lobster meat evenly across the bottom of the pie shell. Evenly distribute the smoked gouda and scallions over the lobster meat.
- In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the lobster, gouda, and scallions.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for 15 minutes before serving.
- Cooked Lobster Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
Tips:
- To make the quiche filling, cook the lobster meat and vegetables in butter until tender. Season with salt, pepper, and paprika.
- In a large bowl, whisk together the eggs, cream, milk, and grated Parmesan cheese. Season with salt and pepper.
- Pour the filling into the prepared pie crust. Bake at 375 degrees F for 45-50 minutes, or until the filling is set and the top is golden brown.
- Let the quiche cool for 10 minutes before serving.
- Garnish with fresh herbs, such as chives or parsley.
Conclusion:
This lobster quiche is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Experiment with different types of cheese, vegetables, and herbs to create your own unique quiche recipe.
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