I settled on gruyère and Swiss. Gruyère is technically a Swiss cheese however it only has holes in it if it has been aged 5 months to 1 year. When it is a young cheese it has a creamy, nutty taste that adds a savory, distinctive taste to your baking. It is typically used in fondue and to top French Onion Soup.

The Swiss cheese is not necessarily made in Switzerland. Many are made here in the U.S. I chose this cheese as an accompaniment to the Gruyère because it comes from the same "family of cheeses" but would offer a milder taste.

I was pleasantly surprised at the outcome, except for the burned pie crust. My husband said it would be more effective to admit I made a mistake than to pretend it came out perfectly!

Savory Lobster Quiche

9 inch pie shell (can use pre-made)
4 eggs
2 tablespoons of flour
1/2 cup of milk
1/4 cup of mayonnaise
1 cup of shredded Swiss cheese
1 cup of shredded Gruyère cheese
1 cup of cooked lobster (can substitute crab)
1/4 cup of minced yellow onion
1 teaspoon of parsley flakes
1/2 teaspoon of salt
1/8 teaspoon of cayenne pepper

Preheat your oven to 400 degrees. Prepare your pie crust in the pie pan and once the oven is preheated place in the oven for 3 minutes. After three minutes prick the base of the pie crust with a fork then continue cooking crust for 5 minutes. Remove pie crust from oven and set aside.

Lower oven temperature to 350 degrees and add eggs, flour, mayonnaise, milk to a bowl. Whisk to combine. Add cheese, lobster, onion, parsley, salt and cayenne pepper to the egg mixture. Stir with a spoon until everything is combined.

Pour ingredients into your pie shell and return to the oven and bake for 45 - 50 minutes. Remember to cover the top of your pie crust with aluminum foil or an pie crust protector or it will burn....like mine did :(