Every year, without fail, I get the most random intense quiche cravings. It comes on suddenly and without warning, like Trojans popping out of a wooden horse. And just like those ancient sweaty stampeding ruffians, the craving will not be stopped.
“WE NEED QUICHE AND WE NEED IT NOW” My stomach chants over and over until the rest of me catches on…Food destiny cannot be ignored.
The previous quiche title was held last year by a mushroom, thyme and parmesan number that was absolutely wonderful, because what can be better than shrooms and eggies? LOBSTER AND EGGIES!
Oh my lanta, is this quiche one for the books. The tender buttery lobster suspended in rich custard that’s been hit with the umami kicks of tograshi and fish sauce. Sweet caramelized corn and fresh scallions add lightness and texture. And all wrapped up in crust. Next.Level.Quiche.
I ate it for breakfast, lunch and dinner. I ate it til my stomach hurt, and then I ate some more. I shared a slice or two, I maybe even made it on the pretext that it was for someone else. Hah. That quiche was for me and we all know it. Mamma got the first piece, the last piece, and most pieces in-between.
Lobster Quiche with Sweet Corn & Tograshi
- 1 batch of your favorite pie dough chilled from the fridge
- 5 eggs
- 1 cup heavy cream
- 1 packed cup evenly chopped lobster meat from about a 1.5 pound lobster
- 3/4 cup corn freshly shucked from one ear
- 2 shallots diced
- nub of butter
- 2 scallions sliced
- 1 tsp tograshi plus more for sprinkling
- 1/2 tsp fish sauce
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- squeeze of lemon
For Parbaking the Crust:
PREHEAT OVEN TO 375*
Grease a 9″ pie plate.
Roll dough out onto a floured surface to a circle of about 12″ wide, 1/8th of an inch thick. Carefully transfer to prepared dish and settle the dough, nestling it into the bottom and sides of the pan. Trim and fold in corners.
Prick a few lines of holes into the bottom crust with the tines of a fork, then refrigerate while the oven is preheating, preferably 20-30 minutes.
Lay down a layer of tinfoil or parchment paper, and then fill with dried beans or rice to weigh it down. (Some fancy people own snazzy pie weights..this is unnecessary.)
Bake 15 minutes, until crust is pale and no longer looks raw, check the bottom. If the bottom looks soggy remove weights and bake an additional 5 minutes.
Take out weights and lining, set crust aside to cool.
Leave the oven on.
Meanwhile for the Filling:
Melt the butter in a large skillet over medium-high heat, once it’s foaming, add the shallot.
Add a pinch of salt and stir, letting it all get toasty and browned, then add corn. Let the corn get really golden and dark, remove from heat.
In a large bowl, whisk cream and eggs till very well combined.
Add tograshi, salt, sugar, lemon and fish sauce to mixture.
Layer the lobster meat, scallions, and corn into the pie crust.
Pour the egg mix gently over everything, smoothing out any lumpy areas.
Carefully transition to the oven, middle rack, and bake for 25-35 minutes.
The pie crust edges should be golden brown, the filling mostly set, but let the very center maintain that seductive wobble — ensuring a luscious custard that won’t dry out when it cools down.
Top with extra shakes of tograshi and flaky sea salt.
Let stand 10 minutes then serve fresh or at room temperature or cold or reheated because quiche is delicious at any and all degrees Fahrenheit.