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Lobster and Shiitake Quiche Bites

  • ACTIVE: 35 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: Makes 4 dozen hors d'oeuvres

These easy hors d'oeuvres are equally delicious made with shrimp.

  1. 2 tablespoons unsalted butter
  2. 1/4 pound cooked lobster or shrimp, finely chopped
  3. Salt and freshly ground pepper
  4. 1 tablespoon extra-virgin olive oil
  5. 1/4 pound shiitake or oyster mushrooms, cut into 1/2-inch dice
  6. 1 large shallot, minced
  7. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  8. 4 large eggs
  9. 1 cup heavy cream
  10. 48 pita chips
  1. Preheat the oven to 350°. Butter a 9-by-13-inch baking dish. In a medium skillet, melt the butter. Add the lobster and cook over moderate heat, stirring, until the lobster is hot and the butter turns orange, about 2 minutes. Season with salt and pepper. Using a slotted spoon, transfer the lobster to a plate.
  2. Heat the olive oil in the skillet. Add the mushrooms, season with salt and pepper and cook over moderate heat until their liquid evaporates, about 4 minutes. Add the shallot and cook, stirring occasionally, until the mushrooms start to brown, about 4 minutes. Fold in the lobster, then transfer the mixture to the prepared baking dish in an even layer. Sprinkle 1 tablespoon of the Parmigiano-Reggiano cheese on top.
  3. In a medium bowl, beat the eggs. Whisk in the cream, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour the custard over the lobster and mushrooms. Sprinkle the remaining 1 tablespoon of Parmigiano-Reggiano cheese on top and bake for about 25 minutes, until firm. Let the quiche cool to warm.
  4. Cut the quiche into 48 squares. Arrange the pita chips on a platter, set a quiche square on each chip and serve.