Lobster Asparagus Quiche

Ingredients

8 oz. Phillips Lobster Meat, divided
1/2 lb. thick-cut bacon
1 bunch asparagus, ends trimmed
1 pre-made refrigerated pie crust
4 Tbsp. butter
1/2 onion, diced
4 large eggs
1 1/4 cups heavy cream
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne
1 cup Parmesan cheese, freshly shredded

Cooking Instructions

• Preheat oven to 400ºF.
• On a parchment-lined baking sheet, cook bacon for 18-20 minutes, or until desired doneness. Remove from oven and transfer bacon to paper-lined plate to drain the grease. Crumble bacon and set aside.
• Lower oven to 375ºF.
• Bring a pan of salted water to boil. Blanch asparagus for 3 minutes total. Remove asparagus from water and transfer to ice bath. Let chill at least 1-2 minutes to stop cooking. Set aside 4 asparagus stalks and slice them in half lengthwise. Slice the remaining asparagus stalks in half lengthwise, then slice each half into ~1” pieces on the bias. Set aside.
• Melt butter in a large pan over medium heat. Sauté onions until caramelized. Stir in bacon and small cuts of asparagus (not the 4 stalks) then immediately remove from heat. Let cool for a minute or two.
• In a medium bowl, whisk the eggs. Then whisk in heavy cream, oregano, salt, pepper and cayenne until well-combined. Set aside.
• Unroll crust and arrange in greased pie dish. Crimp the edge of the dough all the way around.
• Set aside 2 oz. of lobster for garnish. In the pie crust, layer in half the asparagus/bacon mixture, 3 oz. of lobster, then repeat with remaining asparagus/bacon and 3 oz. of lobster. Top with Parmesan. Pour egg mixture over everything. Top quiche with asparagus halves that were set aside earlier.

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