Lobster and Asparagus Quiche Recipe

Name: Lobster and Asparagus Quiche - Hangry In Love
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Fusion
Ingredients: ~8 oz egg roll wrappers, sliced into strips; Oil for frying; 8 oz cream cheese; 5 oz lump crab meat, drained; 2 garlic cloves, minced; 3 scallions, thinly sliced; 1 tsp sugar; 1/4 tsp onion powder; 1 tsp Worcestershire sauce; 1/2 lemon, juiced; 1/2 cup shredded mozzarella; Salt, to taste; Pepper, to taste; 2 lbs 80/20 ground beef; 4 sesame seed brioche hamburger buns; Sweet & Sour Sauce; Sliced scallions, for garnish; 1 cup pineapple juice; 1/2 cup brown sugar; 1/4 cup + 1 Tbsp rice vinegar; 3 Tbsp ketchup; 1 Tbsp soy sauce; 1 Tbsp cornstarch; 1 Tbsp water; 1/4 tsp garlic powder; 1/4 tsp onion powder; 5-6 drops red food coloring

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This Lobster and Asparagus Quiche

PREP TIME

25 mins

COOK TIME

1 hr 10 mins

SERVINGS

6-8

Ingredients

1/2 lb thick-cut bacon
1 bunch asparagus, ends trimmed
(1) pre-made refrigerated pie crust
4 Tbsp butter
1/2 onion, diced
4 large eggs
8 oz Phillips Lobster Claw & Knuckle, divided
1.25 cups heavy cream
1 tsp dried oregano

1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne
1 cup Parmesan cheese, freshly shredded

Lobster and Asparagus Quiche in a glass pie dish

COOKING INSTRUCTIONS:
Lobster and Asparagus Quiche

Preheat oven to 400ºF.
On a parchment-lined baking sheet, cook bacon for 18-20 mins, or until desired doneness. Remove from oven and transfer bacon to paper-lined plate to drain the grease. Crumble bacon and set aside.
Lower oven to 375ºF.
Bring a pan of salted water to boil. Blanch asparagus for 3 mins total. Remove asparagus from water and transfer to ice bath. Let chill at least 1-2 mins to stop cooking. Set aside 4 asparagus stalks and slice them in half lengthwise. Slice the remaining asparagus stalks in half lengthwise, then slice each half into ~1” pieces on the bias. Set aside.
Melt butter in a large pan over medium heat. Sauté onions until caramelized. Stir in bacon and small cuts of asparagus (not the 4 stalks) then immediately remove from heat. Let cool for a minute or two.
In a medium bowl, whisk the eggs. Then whisk in heavy cream, oregano, salt, pepper, and cayenne until well-combined. Set aside
Unroll crust and arrange in greased pie dish. Crimp the edge of the dough all the way around.
Set aside 2 oz of lobster for garnish. In the pie crust, layer in half the asparagus/bacon mixture, 3 oz of lobster, then repeat with remaining asparagus/bacon and 3 oz of lobster. Top with Parmesan. Pour egg mixture over everything. Top quiche with asparagus halves that were set aside earlier.
Place pie dish on baking sheet to prevent spillage when baking. Bake quiche at 375ºF for 40-45 minutes or until center is set and crust is lightly golden brown. Remove from oven and let rest for at least 10 mins before serving.
To heat the reserved 2 oz of lobster, gently steam it in a pan with 1/4 cup water. Garnish quiche with lobster and serve immediately.