Ramp & Lobster Quiche

Ingredients

Yield:

12

• Whole Wheat Pastry

  • 100g Whole Wheat Flour
  • 160g All Purpose Flour
  • 10g Salt
  • 10g White Sugar
  • 150g Soft Butter
  • 40g Whole Eggs
  • 30g Whole Milk
  • 290g Cream Cheese

• Quiche Filling

  • 500g Fresh Lobster Meat
  • 50g Fresh Ramps, Blanched & Shocked
  • 80g Rough Chopped Goat Cheese
  • 6 Whole Eggs
  • 1 Cup 35% Cream
  • 1 Tablespoon Corn Starch
  • Salt, Pepper & Nutmeg to Taste

Preparation

Difficulty:

Easy

Time:

1.5 Hours

Total Time:

1.5 Hours

1. Whole Wheat Pastry

   1. Combine all ingredients until dough forms (Tip: do not overmix!)
   2. Cover and let rest for 30 minutes
   3. Roll out dough to a 5mm thickness
   4. Place in greased and dusted distressed pie plate
   5. Blind bake for 15 minutes at 360 degrees Celsius

2. Quiche Filling

   1. Make a royal mixture by combining the eggs, cream, cornstarch, and seasoning
   2. Whisk until smooth
   3. Arrange all other ingredients in pie shell, cover with royal mixture
   4. Bake for 45 minutes at 360 degrees Celsius
   5. Allow to cool for 15 minutes and serve