Some people may turn their nose up at this recipe when they notice that I used imitation (GASP!) lobster. Two reasons- 1) real lobster is really expensive, and 2) it tastes good in it’s own right. Haven’t you seen the episodes on Top Chef where the contestants are required to make a tasty dish out of random, lack-luster ingredients? Top Chef Texas had a recent challenge using the ingredients from a backpack survival kit. The winner, Lindsey, created a Triple Club with Tuna and Sardines in French Onion Soup with Vienna Sausage. If she win using vienna sausages on national television, I can use imitation crab meat. Once you taste this quiche, you will agree.
- 1 (9 inch) unbaked pastry shell
- 1 cup shredded Swiss cheese, divided
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped green onions
- 1 tablespoon butter or margarine
- 3 eggs
- 1 1/2 cups half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup imitation lobster meat, chopped
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust. Reduce heat to 375 degrees F. In a skillet, saute red pepper and onions in butter until tender. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.