LOBSTER QUICHE

Steps:

• For the crust. Mix together the flour and salt.
• Using a pastry fork cut in the butter until mixture resembles coarse sand. Mix in just enough ice water to form a ball.
• Wrap the pastry in plastic wrap and refrigerate for 1 hour.
• Roll out the chilled dough on a lightly floured board the line pie pan with the pastry. Cover with plastic wrap and refrigerate until ready to use.
• Preheat your oven to 350°F.
• Finely chop the onion and saute in a little butter. Once onion is almost clear, crush the galic and stir in; then remove from heat.
• In a large bowl, beat the eggs thoroughly.
• Add the half-and-half and beat again.
• Stir in the lobster meat, Swiss cheese and Cheddar cheese.
• Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.
• Pour into a pie crust that is lining a 9-inch quiche pan.
• Bake for 45 minutes or until the quiche is set.
• Allow to cool for 5 minutes before slicing.