Lobster Quiche Kato Style

• 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

1. Preheat oven to 325u0b0F.
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 325u0b0F for 45 minutes.

pastry shells, whipping cream, milk, clam juice, eggs, lobster meat, green pepper, red pepper, salt, pepper, nutmeg, swiss cheese, green onion

Taken from www.food.com/recipe/lobster-quiche-kato-style-88524 (may not work)