This Lobster Quiche is truly an awesome, luxurious splurge.

lobster quiche

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!

ingredients displayed for making lobster quiche

Ingredients needed:

  • pie crust
  • cremini mushrooms
  • broccoli
  • onion
  • butter
  • whole milk
  • whipping cream
  • eggs
  • cooked lobster meat
  • dry mustard
  • dry basil
  • salt and freshly ground black pepper

four photos showing how to make filling for lobster quiche

How to make Lobster Quiche:

The complete, printable recipe is at the end of this post.

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.

lobster quiche ready for oven

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.

lobster quiche with big slice taken out of it

Serve with other goodies for a lovely brunch. Another idea is to serve it with a tossed green salad for a light, summery dinner.

spatula holding slice of lobster quiche

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!

slice of lobster quiche on a plate

The Best Quiche Recipes:

lobster quiche
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Lobster Quiche

If lobster is plentiful in your neck of the woods, this quiche recipe is a good place for it to land!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 6 servings
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Ingredients

Instructions 

  • 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.

Notes

  • Another idea... serve with a tossed green salad for a light summer dinner.

Nutrition

Serving: 1serving, Calories: 419kcal, Carbohydrates: 20g, Protein: 21g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 252mg, Sodium: 627mg, Potassium: 520mg, Fiber: 1g, Sugar: 3g, Vitamin A: 940IU, Vitamin C: 14mg, Calcium: 170mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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3 Comments

  1. Kim says:

    Could I use crab instead?

    1. Lori Lange says:

      Sure!

  2. Chaitali Mazumdar says:

    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!

    Thank you!