Irresistible Lobster Quiche
This irresistible Lobster Quiche blends creamy eggs, rich cheese, and tender lobster meat in a golden crust. Perfect for brunch, dinner, or any special occasion where you want a touch of gourmet elegance.
Equipment
- Mixing bowl
- Whisk
- Pie Dish
- Oven
- Knife
- Cooling rack
Ingrédients
Main Ingredients
- 1 pre-made pie crust
- 1 cup cooked lobster meat chopped
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Gruyere or Swiss cheese
- 1/2 cup green onions chopped
- 1 tsp paprika optional
- salt and pepper to taste
Instructions
- Step 1 – Prepare Ingredients: Preheat oven to 375°F (190°C). Cook and chop the lobster meat into bite-sized pieces.
- Step 2 – Blind Bake Crust: If using a frozen crust, bake for 10 minutes to prevent sogginess, then let cool slightly.
- Step 3 – Whisk Filling: In a bowl, whisk eggs and heavy cream until smooth. Add salt, pepper, and paprika.
- Step 4 – Combine Ingredients: Fold in lobster, cheese, and green onions into the egg mixture.
- Step 5 – Assemble: Pour the mixture into the pre-baked crust and smooth the top.
- Step 6 – Bake: Bake for 30–35 minutes or until the top is golden and the center is set. A knife inserted should come out clean.
- Step 7 – Cool and Serve: Let rest 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
For a gluten-free version, use a gluten-free crust or make it crustless. Substitute lobster with crab or shrimp if desired. Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the oven at 350°F for 20 minutes before serving.