Recipe: Lobster Quiche (using frozen patty shells)

This is from Better Homes and Gardens Treasury of Baking Recipes. I think I might try using fresh cooked lobster in this instead of canned.

LOBSTER QUICHE

4 frozen patty shells
1/2 cup shredded process Swiss cheese (2 ounces)
1/2 cup shredded gruyere cheese (2 ounces)
1 Tablespoon flour
3 eggs
1 cup light cream
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
Dash bottled hot pepper sauce
1 5-ounce can lobster, drained and flakes

Thaw patty shells in refrigerator overnight. Arrange shells in overlapping circle; roll out on lightly floured surface to a 12-inch circle. (Some cutting and patching may be necessary.) Trim. Let dough rest 5 minutes.

Arrange in 9-inch pie plate or quiche pan, pinching dough to edge. Chill shell 15 to 30 minutes.

Preheat oven to 425 degrees F.

Stir together cheeses and flour; set aside.

Beat together eggs, cram, mustard, salt, Worcestershire, and hot pepper sauce; set aside.

Cover bottom of pastry-lined pan with the lobster. Combine eggs and cheese mixtures; pour into pie shell.

Bake 20-25 minutes at 425 degrees F or till knife inserted just off-center comes out clean. Cool slightly before serving.

Makes 8 servings.