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)

View liquid egg formulation

Yield: 1 10-inch pan


Part 1 - Sweet Potato Crust

Ingredients Percent (%) Grams Volume
Sweet potato 31.60 94.81 3/4 cup
Potato, Russet 31.60 94.81 3/4 cup
Egg, whole, dried 2.84 8.52 2 tbsp.
Water 8.52 25.56 1 fl. oz.
Vegetable oil 6.26 18.77 0.5 fl. oz.
Potato starch 18.94 56.79 1/2 cup
Salt, kosher 0.16 0.49 1/4 tsp.
Black pepper 0.08 0.25 1/8 tsp.
Total 100.00 300.00

 Method of Production:

  1. Evenly coat bottom and sides of 10-inch deep dish pie pan with non-stick spray.
  2. Wash and peel potatoes; grate the potatoes to a medium shred. Rinse and drain well, squeezing out excess moisture.
  3. In a small bowl, combine the dried whole eggs and water to combine.
  4. Toss shredded potatoes with oil, potato starch, eggs, salt and pepper.
  5. Remove potato pieces from excess liquid and squeeze out any extra liquid.
  6. Take the finished mixture and press potato mixture into bottom of spray coated pie pan.
  7. Bake at 350° F for 35 minutes. Set aside and cool to room temperature.


Part 2 - Lobster Filling

Ingredients Percent (%) Grams Volume
Lobster meat, cooked, 1/2-inch dice 54.29 135.72 1 cup
Butter, unsalted 6.87 17.17 1 tbsp.
Onion, diced 13.52 33.80 1/4 cup
Garlic, minced 4.51 11.27 4 tsp.
Red bell pepper, diced 10.09 25.21 3 tbsp.
Green bell pepper, diced 10.09 25.21 3 tbsp.
Dill weed, dried 0.21 0.54 1/2 tsp.
Chives, dried 0.21 0.54 1/4 cup
Salt, fine 0.21 0.54 1/2 tsp.
Total 100.00 250.00

 Method of Production:

  1. Boil lobster for 8 minutes then separate meat from shell and set aside.
  2. Cut the lobster meat into 1/2-inch pieces.
  3. Add dill, chives and salt.
  4. In a sauté pan, heat butter and sauté onions garlic and peppers until tender.
  5. Add lobster to finish.
  6. Move forward to assembly.


Part 3 - Custard

Ingredients Percent (%) Grams Volume
Egg, whole, dried 5.40 40.46 1/2 cup
Egg yolk, dried 2.61 19.54 1/4 cup
Water 19.37 145.27 5 fl. oz.
Cream, half and half 66.58 499.33 16.5 fl. oz.
Salt, kosher 0.59 4.44 3/4 tsp.
Black pepper 0.33 2.47 1 tsp.
Lobster base 2.43 18.26 3 tbsp.
Tomato paste 1.51 11.35 2 tsp.
White truffle oil 1.18 8.88 2 tsp.
Total 100.00 750.00

 Method of Production:

  1. In a small bowl, combine the dried whole egg, dried egg yolk and water to combine.
  2. In a large bowl, whisk all ingredients until smooth.
  3. Cover and refrigerate until ready to assemble.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Sweet Potato Crust 22.90 300.00
Part 2 - Lobster Filling 17.18 225.00
Cheddar cheese 4.58 50.00 1/2 cup
Part 3 - Custard 55.34 725.00
Total 100.00 1300.00

 Assembly

  1. Evenly spread lobster filling onto baked potato crust.
  2. Spread 2 ounces of cheddar cheese on top of lobster.
  3. Pour 25 ounces of custard mixture on top of the cheddar cheese.
  4. Bake at 350° F for 30 to 40 minutes or until set.


Locate a U.S. supplier of REAL egg products


Desserts

Main Dishes


Eggcyclopedia

Egg facts