Lemon & Dill Crab Rolls
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Lobster and Asparagus Quiche
Serves6
Prep Time15 min
cook Time
55 min
Time to Table85 min
Perfect for family brunch !!!
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USED IN THIS RECIPE
Ingredients
1 (8-in (22 cm)) unbaked deep-dish pie shell
1/2 cup (125 mL) liquid eggs, well shaken
1 cup (250 mL) 35% whipping cream
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) dried tarragon
1/2 tsp (2 mL) each salt and white pepper
1 cup (250 mL) cooked asparagus tips
1 pkg (227 g) Clover Leaf Lobster Delectables™, Flake Style
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat oven to 400°F (200°C) . Prick pastry shell all over with fork; line with foil and weigh down with pie weights or dried beans. Bake in oven for 20 minutes. Reserve.
- Reduce oven temperature to 375°F (190°C) . In medium bowl, whisk eggs with cream until well combined. Whisk in mustard, tarragon, salt and pepper. Scatter asparagus and lobster in bottom of baked pie shell.
- Pour in egg mixture; place dish on baking sheet. Bake in centre of oven for about 35 minutes or until filling is set around edges but centre is still slightly jiggly.
- Cool for at least 15 minutes before slicing.
Makes 6 servings.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 350 | |
| Fat | 25 g | 38% |
| Saturated Fat | 12 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 60% | |
| Cholesterol | 60 mg | |
| Sodium | 640 mg | 27% |
| Carbohydrate | 23 g | 8% |
| Fibre | 2 g | 8% |
| Sugar | 2 g | |
| Protein | 9 g | |
| Vitamin A | 4% | |
| Vitamin C | 4% | |
| Vitamin D | 7% | |
| Calcium | 4% | |
| Iron | 15% |
Claims per serving
| Source of fibre | Source of vitamin D |
| Good source of iron |
