Lobster Quiche Kato Style

We love seafood, especially lobster, crab, langanstinos and shrimp. My husband's favourite lunch. You could easily substitute the lobster for any of the above mentioned shellfish... I have. Excellent summer dish for lunch or dinner with a simple green salad and fresh pineapple. * Please note: as reviewed. you will need to use a deep dish pastry shell.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1  pastry shells, pre-baked
• 2⁄3 cup  whipping cream
• 2⁄3 cup milk
• 2⁄3 cup  clam juice
• 4  jumbo eggs
• 2  cups lobster meat, cooked, cut into large chunks
• 1⁄2 cup green pepper, diced
• 1⁄2 cup  red pepper, diced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon nutmeg
• 1  cup swiss cheese, grated
• 1⁄4 cup green onion, finely chopped

Directions

1. Preheat oven to 325°F.
2. Blend cream, milk, clam juice and eggs together with whisk.
3. Add lobster to bottom of pastry shell.
4. Scatter the peppers, onions and grated cheese over the lobster meat.
5. Add the custard mixture to the pastry shell.
6. Season lightly with the salt, pepper and nutmeg.
7. Bake at 325°F for 45 minutes.