Place washed and dried Asparagus spears on a baking sheet, with a drizzle of olive oil, salt and pepper. Roast until tender about 20 minutes depending on the thickness of the asparagus. Allow to cool and chop into 2 inch pieces. While this is cooking, start the lobster.
Prepare Lobster as follows:
So start with a saucepan with a tight lid, large enough to accommodate your lobster tails. We only need a cup of cooked meat so typically, 2 tails around 5-6 oz will do. The raw weight will be heavier because it includes water and the shell. Add enough water so that when the tail are in the pan there is about 1 inch of water. Add some salt. Place the tails in the saucepan with the lid on. Cook about 5 minutes until the lobster is plump and opaque. When they are done, remove at rinse with cold water right away to stop the cooking. Remember, they will be in the quiche, so we really don't want to overcook. Now, take the cooled meat away from the shells. Once removed from the shells, dry any excess liquid and chop into bite size pieces.
Preheat oven to 325 degrees
In a bowl, combine beaten eggs, milk, green onions, salt, pepper and nutmeg.
In a separate bowl, combine shredded cheese and flour. Combine until evenly coated.
Add cheese and flour mixture to egg mixture. Mix well.
Add roasted asparagus and lobster meat to egg and cheese mixture. Combine.
Pour mixture into frozen pie shell.
Bake for 35-45 minutes. Quiche will be done when golden and knife comes out clean when inserted.
Notes
Nutrition
Calories: 352kcal
Nutritional information is calculated online and should be used as a guide.