White Truffle Lobster and Cheddar Cheese Quiche with Gluten-Free Sweet Potato Crust (dried eggs)

WHITE TRUFFLE LOBSTER AND CHEDDAR CHEESE QUICHE WITH GLUTEN-FREE SWEET POTATO CRUST (dried eggs)

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Yield: Six 10-inch Quiches, 8 slices each (48 servings)

Sweet Potato Crust Ingredients

  • Pan spray release as needed
  • 5.4 oz. water
  • 1.2 oz. whole egg solids
  • 1 lb., 3.9 oz. shredded sweet potatoes
  • 1 lb., 3.9 oz. shredded russet potatoes
  • 4 oz. vegetable oil
  • 0.1 oz. Kosher salt
  • 0.05 oz. ground black pepper
  • 11.9 oz. potato starch

Total approximate weight: 3 lb., 14.4 oz.

Instructions

  1. Evenly coat bottom and sides of 10 inch deep dish pie pan.
  2. Whisk together water and egg solids.
  3. Peel and clean potatoes. Grate on a medium shred. Rinse and drain well.
  4. Toss shredded russet and sweet potato with oil, potato starch, egg mix, salt and pepper.
  5. Remove potato pieces from excess liquid and squeeze out any extra liquid.
  6. Take finished mixture and press 10 ounce potato mixture into bottom of spray coated pie pan.
  7. Bake at 350°F for 35 minutes. Set aside and cool to room temperature.

Lobster Mix Ingredients

  • 1 lb., 9.3 oz. chopped small lobster
  • 3.2 oz. butter
  • 6.3 oz. diced onions
  • 2.1 oz. minced garlic
  • 4.7 oz. diced sweet red peppers
  • 4.7 oz. diced sweet green peppers
  • 0.1 oz. dry Dill weed
  • 0.1 oz. dry chives
  • 0.1 oz. Chef's salt

Total approximate weight: 2 lb., 14.56 oz.

Instructions

  1. Boil lobster for 8 minutes then separate meat from shell and set aside. Cut into ½-inch pieces.
  2. In a sauté pan, heat butter and sauté onions garlic, and peppers until tender.
  3. Add dill, chives and salt. Add lobster to finish.
  4. Place 7.5 oz. lobster.

Custard Mix Ingredients

  • Shredded Cheddar Cheese
  • 5.2 oz. whole egg solids
  • 1.9 oz. enzyme modified egg yolk solids
  • 1 lb., 8 oz. water
  • 6 lb., 8.9 oz. half and half
  • 1 oz. Kosher salt
  • 0.5 oz. ground black pepper
  • 3.8 oz. lobster base
  • 2.4 oz. tomato paste
  • 1.9 oz. white truffle oil

Total approximate weight: 9 lb., 8 oz.

Instructions

  1. Spread 2 ounces cheese on top of lobster mix inside blind baked potato crust.
  2. Whisk toger all ingredients until smooth. Reserve in refrigerator until ready to pour into crusts.
  3. Pour 25 ounces of custard mixture into blind baked potato crust filled with lobster mix and cheese.
  4. Bake at 350° F for 30 to 40 minutes or until set.
  5. Quiche Build: 7.5 ounces of lobster filling 2 ounces of cheese 25 ounces custard mix

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