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1
Preheat the oven to 425F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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6
Keep the pie shell close by, as you will add ingredients one at a time.
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7
To prepare the filling, sprinkle the fresh lobster meat evenly across the bottom of the pie shell.
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8
Evenly distribute the smoked gouda and scallions over the lobster meat.
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9
In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper.
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10
Pour the egg mixture into the pie shell, covering the lobster, gouda, and scallions.
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11
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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12
Reduce the heat to 350F and continue baking for 40 minutes, or until the quiche is firm in the middle.
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13
Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for 15 minutes before serving.
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14
Cooked Lobster Quiche can be stored in the refrigerator for up to 3 days.
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15
An uncooked quiche can be stored in the freezer for up to 2 months.
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16
To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface.
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17
Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
