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    You are in: Home / Recipes / Lobster Quiche Kato Style Recipe
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    Lobster Quiche Kato Style

    Average Rating:

    2 Total Reviews

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    • on April 11, 2007

      Lovely quiche recipe. We all loved the combination of flavors and textures - and it is visually nice to look at as well. I did use cooked shrimp meat in place of the lobster (not really easy or economical here). I also used 5 large eggs since I didn't have Xtra large or Jumbos, and would agree that I had at least 1 cup of mix and a cup of shrimp/veggies left over to make a scramble. Mine did overflow when baking but still turned out fine - just make sure you bake on a foil lined baking sheet. ;) Great flavors - thanks BK!!

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    • on April 04, 2007

      Rich and Delicious!!!!10 star recipe for flavor and ease of preparation. I used shrimp which I quickly sauted in olive oil and added a dash of old Bay seasoning.I also used an orange pepper instead of red and green pepper. I did have a slight problem of having 1 1/2 cups of extra egg/cream/milk/clam juice mixture but I plan on using it tomorrow morning for a little egg scramble. I would definitely use a deep dish pie shell for this one. Thanks Kato for this divine Quiche that my man ate and loved!

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    Nutritional Facts for Lobster Quiche Kato Style

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 628.8
    Calories from Fat 413
    Total Fat 45.9 g
    Saturated Fat 20.8 g
    Cholesterol 359.8 mg
    Sodium 860.2 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 1.8 g
    Sugars 3.7 g
    Protein 21.2 g

    The following items or measurements are not included:

    lobster meat

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