Master Chef Follow Up

Well I had an amazing experience at the auditions for the next season of Master Chef in Los Angeles. I made it through the tasting phase and they loved my Low Carb dish, but for one reason or another I did not go on. I made a Crustless Lobster Quiche. I started with my recipe from A Crustless Life, but I used Lobster instead of ham and Gruyère instead of cheddar jack. To complement the Quiche I served it with a spinach salad and a lemon vinaigrette. Although the outcome wasn’t what I was hoping, I did get to meet some nice foodies and even a couple of bloggers. The experience will last a life time and who knows maybe I’ll tryout again the next time around.


  • Lobster Quiche
    • 6 Eggs
    • 1 cup Heavy Cream
    • 1lb Lobster Meat, diced
    • 2 cups Gruyère, grated
    • 1/4 teaspoon Cayenne Pepper
    • 1 teaspoon Salt
    • 1/2 teaspoon Ground Mustard
    • 1 Shallot, diced
  • Lemon Vinaigrette
    • 1 Lemon, juiced
    • 1/2 cup Olive Oil
    • 1 tablespoon Dijon Mustard
    • Salt & Pepper to taste
  1. For the vinaigrette beat all ingredients in a bowl until well blended. The Dijon will cause the sauce to emulsify. For the best flavor prepare a day before. 
  2. Pre-heat oven to 375°f.
  3. In a bowl beat eggs, cream and spices till well blended. 
  4. In a buttered 9 inch pie pan add the cheese, shallots, and lobster meat.
  5. Poor egg mixture in the pan. Top with diced chives for color.
  6. Bake for 50 minutes or until set.
  7. Serve warm or cold with the lemon vinaigrette on a bed of spinach.
  8. Enjoy!
Link to the main publication