Lobster and Shiitake Quiche Bites

• 2 tablespoons unsalted butter
• 1/4 pound cooked lobster or shrimp, finely chopped
• Salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1/4 pound shiitake or oyster mushrooms, cut into 1/2-inch dice
• 1 large shallot, minced
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 4 large eggs
• 1 cup heavy cream
• 48 pita chips

1. Preheat the oven to 350.
2. Butter a 9-by-13-inch baking dish.
3. In a medium skillet, melt the butter.
4. Add the lobster and cook over moderate heat, stirring, until the lobster is hot and the butter turns orange, about 2 minutes.
5. Season with salt and pepper.
6. Using a slotted spoon, transfer the lobster to a plate.
7. Heat the olive oil in the skillet.
8. Add the mushrooms, season with salt and pepper and cook over moderate heat until their liquid evaporates, about 4 minutes.
9. Add the shallot and cook, stirring occasionally, until the mushrooms start to brown, about 4 minutes.
10. Fold in the lobster, then transfer the mixture to the prepared baking dish in an even layer.
11. Sprinkle 1 tablespoon of the Parmigiano-Reggiano cheese on top.
12. In a medium bowl, beat the eggs.
13. Whisk in the cream, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
14. Pour the custard over the lobster and mushrooms.
15. Sprinkle the remaining 1 tablespoon of Parmigiano-Reggiano cheese on top and bake for about 25 minutes, until firm.
16. Let the quiche cool to warm.
17. Cut the quiche into 48 squares.
18. Arrange the pita chips on a platter, set a quiche square on each chip and serve.

unsalted butter, lobster, salt, extravirgin olive oil, shiitake, shallot, cheese, eggs, heavy cream, pita chips

Taken from www.foodandwine.com/recipes/february-2008-lobster-and-shiitake-quiche-bites (may not work)