Serves 6.
Ingredients
1 refrigerated store-bought pie crust
1 Tbsp olive oil
1 leek, washed and trimmed, diced
3/4 cup roasted corn kernels, or fresh kernels from 1 ear of corn
8 oz cooked lobster meat or shelled, cooked langoustines, cut into 1/2-inch pieces
1/4 cup roughly chopped fresh basil leaves
5 large eggs
1/2 cup nonfat (skim) milk
2 Tbsp sour cream
8 oz grated mild cheese (I use Italian 6-cheese blend, store-bought; you can use a mix of any cheese you prefer)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Directions
Preheat oven to 350°F.
Fit the pie crust into a 9-inch pie dish, and set aside.
In a small nonstick frying pan, heat the oil over medium-low heat. Add the leeks and corn, and cook for 2 minutes. Stir in the pieces of lobster, and cook for 1 minute. Turn the heat off, toss in the chopped basil, and remove the pan from heat.
In a large glass measuring cup (8-cup size) or mixing bowl, whisk together the eggs, milk and sour cream. Then, with a rubber spatula, stir in the cheese, salt and pepper. Add the cooked vegetables and lobster to the eggs, and stir to combine. Pour the mixture into the prepared pie crust.
Bake at 350F for 35-40 minutes, until the top is slightly browned and the quiche is firm to the touch. Remove the pan from the oven and set it on a wire rack to cool for at least 15 minutes, or until room temperature.
Slice and serve, or let the quiche cool completely, cover with plastic wrap, and refrigerate for up to 2 days.