Last Saturday -- an average day, no special occasion -- I awoke with the urge to make a luxurious breakfast for my husband Ted and me. No explanation of why I felt drawn to cook on a Saturday morning (believe me, this never happens), but I recognized it right away as a splendid idea. My pantry offered the basic components for quiche: pie crust, eggs, cheese. Basil in the garden, and cooked lobster tail and roasted corn in the freezer from a recent Trader Joe's shopping trip, came together in this lobster, corn and basil quiche. Fresh lobster and corn cut off the cob would make it that much better, but it was so good that I want you to make this recipe even if you rely on frozen and pantry ingredients. You can substitute shrimp, langoustines or chunks of salmon for the lobster. Serve this quiche with a green salad and glass of white wine for lunch or supper, or make it for breakfast on an ordinary Saturday morning, and turn the day into a special occasion.
Lobster, corn and basil quiche
1 refrigerated store-bought pie crust
1 Tbsp olive oil
1 leek, washed and trimmed, diced
3/4 cup roasted corn kernels, or fresh kernels from 1 ear of corn
8 oz cooked lobster meat or shelled, cooked langoustines, cut into 1/2-inch pieces
1/4 cup roughly chopped fresh basil leaves
5 large eggs
1/2 cup nonfat (skim) milk
2 Tbsp sour cream
8 oz grated mild cheese (I use Italian 6-cheese blend, store-bought; you can use a mix of any cheese you prefer)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 350°F.
Fit the pie crust into a 9-inch pie dish, and set aside.
In a small nonstick frying pan, heat the oil over medium-low heat. Add the leeks and corn, and cook for 2 minutes. Stir in the pieces of lobster, and cook for 1 minute. Turn the heat off, toss in the chopped basil, and remove the pan from heat.
In a large glass measuring cup (8-cup size) or mixing bowl, whisk together the eggs, milk and sour cream. Then, with a rubber spatula, stir in the cheese, salt and pepper. Add the cooked vegetables and lobster to the eggs, and stir to combine. Pour the mixture into the prepared pie crust.
Bake at 350F for 35-40 minutes, until the top is slightly browned and the quiche is firm to the touch. Remove the pan from the oven and set it on a wire rack to cool for at least 15 minutes, or until room temperature.
Slice and serve, or let the quiche cool completely, cover with plastic wrap, and refrigerate for up to 2 days.
More recipes in The Perfect Pantry:
Leek and mushroom quiche
Red pepper, asparagus and spinach quiche
Asparagus, mushroom and sausage quiche
Zucchini, goat cheese and basil frittata
One-bite vegetable quiche
Other recipes that use these pantry ingredients:
Crab, scallion and tomato quiche, from Cooking On the Side
Quiche Lorraine, from Simply Recipes
Spinach mushroom quiche, from $5 Dinners
Summer corn and green chile quiche, from Chaos in the Kitchen
Tomato and zucchini quiche, from Barbara Bakes
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