{"id":9502,"date":"2026-02-15T18:59:10","date_gmt":"2026-02-15T18:59:10","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:59:10","modified_gmt":"2026-02-15T18:59:10","slug":"quiche-homard","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/seafood\/blog\/2026\/02\/15\/quiche-homard\/","title":{"rendered":"Quiche  Homard"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 C. fresh boiled lobster, chopped<br \/>\n8&#8243; or 9&#8243; unbaked pastry shell<br \/>\n1\/2 C. fresh or 1\/4 C. canned or<br \/>\n   fresh, sliced mushrooms<br \/>\n1 Tbsp. butter<br \/>\n2 Tbsp. chopped parsley<br \/>\n2 eggs, slightly beaten<br \/>\n1 1\/3 C. light cream or 2\/3 C. (6 oz.<br \/>\n   can) evaporated milk &amp; 2\/3 C. milk<br \/>\n1 tsp. lemon juice or vinegar<br \/>\n1\/2 tsp. Worcestershire sauce<br \/>\n1\/2 tsp. salt<br \/>\n1\/8 tsp. crushed dried tarragon, if<br \/>\n   desired<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Arrange lobster in pastry shell.  Saute mushrooms in butter 5 minutes.  Place layer of mushrooms over lobster.  Sprinkle with parsley.  Slightly beat eggs, cream or milk, lemon juice or vinegar, Worcestershire sauce, salt and tarragon.  Pour mixture over mushrooms.  Bake at 400 degrees for 25 to 35 minutes or until knife inserted about 2&#8243; from edge comes out clean.  Do not overbake.  Cool 10 to 15 minutes.  Variations:  Crab meat or tuna may be substituted for lobsters.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;If you consent and obey, You will eat the best of the land;&quot; (Isaiah 1:19)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Seafood<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/seafood\/blog\/2026\/02\/15\/quiche-homard\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-9502","post","type-post","status-publish","format-standard","hentry","category-seafood"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/posts\/9502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/comments?post=9502"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/posts\/9502\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/media?parent=9502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/categories?post=9502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/tags?post=9502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}