This Lobster Quiche is truly an awesome, luxurious splurge.
I have a funny story about this lobster quiche. I first made it many years ago when I was newly married. I wanted to impress my in-laws when they came over for Easter brunch. For some reason, I used the blender to blend the egg mixture. And I used a wooden spoon to stir things around while blending. Well, my wooden spoon got caught in the blade, and then there were wood splinters mixed into my eggs. Thankfully, the lobster wasn’t in that mixture yet. I sent my husband to the store for more eggs, milk and cream and started over. That’s what I think of every time I look at this recipe!
- pie crust
- cremini mushrooms
- whole milk
- whipping cream
- cooked lobster meat
- dry mustard
- dry basil
- salt and freshly ground black pepper
How to make Lobster Quiche:
The complete, printable recipe is at the end of this post.
Serve with other goodies for a lovely brunch. Another idea is to serve it with a tossed green salad for a light, summery dinner.
You don’t have to buy a lobster and cook it to make this lobster quiche. Simply go to your seafood market, and ask for a pound of lobster meat. It won’t be cheap- this is a splurge! There are nice chunks of lobster throughout the quiche. I think that you’ll find it quite delicious- especially if you’re a lobster lover. Enjoy!
The Best Quiche Recipes:
- Garden Vegetable Quiche
- Asparagus Quiche
- Western Omelet Quiche
- Mushroom and Goat Cheese Quiche
- Crustless Spinach and Cheese Quiche
- One 9-inch pie crust, unbaked
- 8 ounces cremini mushrooms, stems removed and cut into ¼-inch slices
- 1 cup small broccoli florets
- 1 tablespoon minced onion
- 1 tablespoon butter
- 1 cup whole milk
- 1 cup whipping cream
- 3 large eggs, beaten lightly
- 1 pound cooked lobster, drained and chopped
- ½ teaspoon dry mustard
- ¼ teaspoon basil
- salt and freshly ground black pepper, to taste
- Preheat oven to 450°F. Add the pie crust to a 9-inch pie pan and flute the edges. Poke the bottom of the crust with a fork, and refrigerate until ready to use.
- In a skillet, sauté the mushrooms, broccoli and onion in the butter until the onion is tender and the vegetables have released their liquid; drain.
- In a bowl, whisk together the milk, light cream and eggs until blended. Stir in the lobster and sautéed vegetables. Add the dry mustard, basil, salt and pepper and mix well.
- Pour the lobster mixture into the pie crust. Bake for 10 minutes. Reduce the oven temperature to 325°F. and bake for 20 to 30 minutes longer or just until the center is firm.
- Another idea... serve with a tossed green salad for a light summer dinner.
Could I use crab instead?
Delicious! Though I made some small changes. I used tiger prawns in place of Lobster (wasn’t available in the local market) and mustard paste in place of mustard powder. But it came out so well and so tasty!