Lobster quiche is the perfect way to elevate a classic brunch or dinner with a touch of luxury. This rich and creamy dish combines tender lobster meat with a flaky buttery crust and a silky custard filling that’s bursting with flavor. Whether we’re hosting a special occasion or simply craving something indulgent, lobster quiche never fails to impress.
Originating from French cuisine, quiche has long been a favorite for its versatility and ease. Adding lobster takes it up a notch, blending the delicate sweetness of seafood with the savory goodness of eggs and cheese. Let’s dive into this recipe that’s both elegant and surprisingly simple to make at home.
Ingredients
To craft the perfect Lobster Quiche, selecting the right ingredients is key. Below we outline everything needed for each component to ensure a rich, flavorful result that highlights the luxurious lobster in every bite.
For the Crust
Our crust creates a buttery, flaky base that complements the creamy filling without overpowering the delicate lobster flavor. Use the following ingredients for a classic homemade pie crust:
- 1 ¼ cups all-purpose flour, sifted
- ½ teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice-cold water
For the Filling
The filling balances the sweetness of lobster with a savory custard and creamy cheese, providing luscious texture and depth. We recommend:
| Ingredient | Quantity | Note |
|---|---|---|
| Cooked lobster meat | 8 ounces | Chopped into bite-sized pieces |
| Large eggs | 4 | Beaten |
| Heavy cream | 1 cup | For rich custard |
| Whole milk | ½ cup | Adds smoothness |
| Gruyère cheese | 1 cup grated | Sharp, nutty flavor |
| Shallots | 2 tablespoons finely chopped | Adds mild sweetness |
| Fresh chives | 1 tablespoon chopped | For bright, herbal notes |
| Salt | ½ teaspoon | To taste |
| Freshly ground black pepper | ¼ teaspoon | To taste |
For the Topping
To finish our Lobster Quiche with a golden crust and extra flavor dimension, gather these ingredients:
- 2 tablespoons Gruyère cheese, grated
- 1 tablespoon fresh parsley, finely chopped
- A light brush of egg wash (1 egg beaten with 1 teaspoon water)
This combination ensures a perfectly browned, flavorful topping that seals in moisture and adds visual appeal.
Equipment Needed
To craft the perfect Lobster Quiche, having the right equipment is essential. Each tool ensures precision and ease throughout the process, resulting in a flaky crust and rich, custardy filling.
| Equipment | Purpose |
|---|---|
| 9-inch quiche or tart pan | Provides the ideal shape and depth for the crust and filling to bake evenly |
| Mixing bowls (various sizes) | For combining crust ingredients separately from the filling components |
| Pastry cutter or food processor | Used to cut cold butter into flour quickly for a flaky pie crust |
| Rolling pin | Rolls the dough thin enough to fit the pan without tearing |
| Whisk | Blends eggs, cream, and seasonings to create a smooth custard base |
| Chef’s knife and cutting board | For chopping shallots, chives, and preparing lobster meat |
| Measuring cups and spoons | Ensures precise ingredient amounts vital to balance flavors |
| Cast iron skillet or sauté pan | Lightly cooks shallots to soften and develop flavor before mixing with the filling |
| Oven mitts | Protects hands when handling the hot quiche pan |
| Cooling rack | Allows the quiche to cool evenly after baking, preventing sogginess |
| Pastry brush | Applies egg wash evenly over the crust for a golden finish |
By gathering these essential tools upfront, we guarantee smooth preparation and exceptional results when making our luxurious lobster quiche.
Prep Work
Before diving into making our Lobster Quiche, proper prep is key to a smooth cooking experience and the best flavor outcome. Let’s break down the essential steps to prepare each component perfectly.
Preparing the Lobster
Start with fresh or cooked lobster meat for a tender and sweet seafood boost.
- If using live lobster, bring a large pot of salted water to a boil.
- Add lobsters carefully, cover, and cook for 8-10 minutes until shells turn bright red.
- Remove lobsters and let cool slightly.
- Extract the meat from the claws, tail, and knuckles, avoiding cartilage.
- Chop the lobster meat into bite-sized pieces, reserving juices if desired for added flavor.
Ensure the lobster is drained well and pat dry with paper towels to avoid excess moisture in the quiche.
Preparing the Crust
A flaky buttery crust is the foundation of our lobster quiche. We want it tender yet crisp.
- Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt in a large bowl.
- Add 7 tablespoons cold unsalted butter cut into small cubes. Use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Gradually add 2-4 tablespoons ice-cold water one tablespoon at a time, tossing with a fork until the dough just comes together.
- Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to chill and rest.
Once chilled, roll the dough into a 12-inch circle to fit a 9-inch quiche pan, gently pressing it to the edges. Trim excess and chill again for 15 minutes before baking.
Prepping the Filling Ingredients
While the crust chills, we prep the rich filling that balances creamy custard with savory and sweet notes.
| Ingredient | Prep Details | Amount |
|---|---|---|
| Shallots | Finely chop for a mild and aromatic base | 2 medium |
| Fresh chives | Thinly slice for bright herbal notes | 2 tablespoons |
| Gruyère cheese | Grate finely for smooth melting | 1 cup (packed) |
| Eggs | Crack and whisk lightly | 4 large |
| Heavy cream | Measure ready for custard | 1 cup |
| Whole milk | Measure ready for custard | 1/2 cup |
| Salt and freshly ground black pepper | To taste | As needed |
Sauté the shallots gently in a little butter over medium heat until translucent and fragrant, about 3-4 minutes. Let cool before folding into the custard mix to avoid cooking the eggs prematurely.
With lobster ready, crust chilled, and filling ingredients prepped we set the stage to assemble our luxurious Lobster Quiche with confidence and ease.
Directions
Follow these precise steps to craft our luxurious Lobster Quiche with a flaky crust and rich, creamy filling. Each stage is designed to highlight the delicate sweetness of lobster paired with a savory custard.
Making the Crust
- Combine dry ingredients: In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 tsp salt.
- Cut in cold butter: Add 1 cup cold unsalted butter, cut into small cubes. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Add ice-cold water: Gradually pour in 6 to 8 tbsp ice-cold water, mixing gently with a fork until dough just begins to clump together.
- Form and chill: Shape dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to ensure flakiness.
- Roll out crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch quiche pan, trimming excess and crimping edges.
- Blind bake: Line crust with parchment paper, fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake an additional 5 minutes until edges are lightly golden.
Cooking the Lobster Filling
- Prepare lobster meat: Chop 2 cups cooked lobster meat into bite-sized pieces. Set aside.
- Sauté shallots: Heat 2 tbsp butter in a skillet over medium heat. Add 1/2 cup finely chopped shallots and cook until translucent, about 3-4 minutes. Let cool.
- Mix custard base: In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, and 1/2 cup whole milk until smooth.
- Add cheese and herbs: Stir in 1 cup grated Gruyère cheese, the cooled shallots, 2 tbsp chopped fresh chives, salt, and freshly ground black pepper to taste.
- Combine lobster: Gently fold lobster meat into the custard mixture, ensuring even distribution without breaking up the lobster.
Assembling the Quiche
- Preheat oven: Set oven temperature to 375°F (190°C).
- Fill crust: Pour lobster custard mixture into the partially baked crust, spreading evenly.
- Top with cheese: Sprinkle 1/4 cup Gruyère cheese on top for an extra golden finish.
- Apply egg wash: Brush the crust edges with a mixture of 1 beaten egg and 1 tbsp water to encourage a shiny, golden crust.
Baking the Quiche
- Bake: Place quiche on the middle oven rack. Bake for 35-40 minutes or until the custard is set and the top is lightly browned.
- Test doneness: Insert a knife near the center; it should come out clean with no wet custard.
- Cool: Remove quiche from oven and set on a cooling rack. Let rest for at least 15 minutes before slicing to allow custard to firm.
- Garnish and serve: Sprinkle with fresh parsley and a few more chopped chives to enhance the presentation and flavor.
Baking Time and Temperature Summary
| Step | Temperature (°F/°C) | Time | Purpose |
|---|---|---|---|
| Blind baking crust | 375 / 190 | 15 + 5 minutes | Pre-bake crust to prevent sogginess |
| Baking quiche filling | 375 / 190 | 35-40 minutes | Set custard and brown top |
Serving Suggestions
To elevate the experience of our Lobster Quiche, we recommend pairing it with complementary sides and beverages that enhance its delicate flavors.
Ideal Side Dishes
- Fresh Mixed Greens Salad
A light salad with arugula, baby spinach, cherry tomatoes, and a lemon vinaigrette balances the richness of the quiche.
- Roasted Asparagus
Drizzle with olive oil and a sprinkle of sea salt for a simple, savory vegetable side that adds texture contrast.
- Herb-Infused New Potatoes
Boiled and tossed in butter and fresh herbs like dill and parsley, these tender potatoes amplify the luxurious profile of the dish.
- Crusty French Baguette
Serve warm slices for guests to soak up the creamy custard and lobster juices.
Beverage Pairings
Our Lobster Quiche Recipe pairs best with crisp, refreshing drinks that complement the seafood and cheesy notes.
| Beverage Type | Recommended Options | Serving Tips |
|---|---|---|
| White Wine | Sauvignon Blanc, Chardonnay | Serve chilled between 45–50°F |
| Sparkling Wine | Brut Champagne, Prosecco | Opt for dry styles to cut richness |
| Non-Alcoholic Drink | Sparkling water with lemon, Iced tea | Add fresh mint or citrus slices |
| Coffee & Tea | Light roast coffee, Earl Grey tea | Serve freshly brewed without sugar |
Presentation Tips
- Garnish the quiche with fresh parsley and a sprinkle of chopped chives to add color and an aromatic finish.
- Slice the quiche into even wedges using a sharp knife for clean edges.
- Serve warm or at room temperature to fully appreciate the custard’s creamy texture and the lobster’s delicate sweetness.
Storage and Make-Ahead Tips
Proper storage and smart make-ahead strategies are essential to preserve the delicate flavor and texture of our Lobster Quiche. Here are detailed guidelines to keep our quiche fresh and ready for any occasion.
Refrigeration
- Allow the quiche to cool completely on a wire rack before storing.
- Wrap it tightly with plastic wrap or aluminum foil to prevent absorption of other fridge odors.
- Store in the refrigerator for up to 3 to 4 days.
- Reheat individual slices in a 350°F oven for 10 to 15 minutes to preserve the flaky crust and creamy custard.
Freezing
- For longer storage, freeze the quiche after baking and cooling completely.
- Wrap the entire quiche or individual slices in plastic wrap followed by a layer of aluminum foil for freezer protection.
- Label with the date and store for up to 2 months.
- Thaw in the refrigerator overnight before reheating in the oven at 350°F for 20 to 25 minutes until heated through.
| Storage Method | Wrapping Material | Storage Duration | Reheating Instructions |
|---|---|---|---|
| Refrigeration | Plastic wrap or foil | 3 to 4 days | Oven 350°F, 10-15 minutes |
| Freezing | Plastic wrap + foil | Up to 2 months | Thaw overnight; oven 350°F, 20-25 minutes |
Make-Ahead Preparation Tips
- Prepare the crust and filling a day ahead: Assemble and refrigerate the unbaked quiche overnight, covered tightly. This deepens flavor and reduces prep time on serving day.
- Blind bake the crust in advance: Bake the crust, cool, and store wrapped in the fridge for 1 to 2 days. Add filling and bake just before serving.
- Cook and chop lobster ahead: Prepare lobster meat up to 2 days ahead and keep refrigerated in an airtight container.
- When ready to bake, bring assembled quiche to room temperature for 15 minutes to ensure even cooking.
“Planning ahead with these tips lets us enjoy our luxurious lobster quiche effortlessly, retaining every bit of its refined flavor and texture.”
By incorporating these storage and make-ahead techniques, we can maintain the lobster quiche’s delicate balance of buttery crust and savory custard, ensuring a consistently delightful dining experience.
Conclusion
Creating a lobster quiche at home brings a touch of elegance to any meal without overwhelming effort. With the right ingredients and preparation, we can enjoy a rich, flavorful dish that impresses every time.
Whether for a special brunch or a cozy dinner, this recipe lets us savor the perfect balance of tender lobster and creamy custard in a flaky crust. It’s a rewarding way to elevate our cooking and delight our guests.
Frequently Asked Questions
What makes lobster quiche a luxurious dish?
Lobster quiche combines tender lobster meat with a flaky crust and rich custard filling, blending seafood sweetness with savory eggs and cheese. This combination elevates a classic quiche into an indulgent and elegant meal perfect for special occasions.
What are the key ingredients for lobster quiche?
The main ingredients include a buttery crust made from flour, butter, and cold water; a filling of cooked lobster meat, eggs, heavy cream, milk, Gruyère cheese, shallots, and fresh chives; topped with extra cheese and egg wash for a golden finish.
What tools do I need to make lobster quiche?
Essential tools include a 9-inch quiche pan, mixing bowls, pastry cutter or food processor, rolling pin, whisk, chef’s knife, cutting board, measuring cups and spoons, skillet, oven mitts, cooling rack, and a pastry brush.
How should I prepare the lobster for the quiche?
Cook live lobsters in salted boiling water, extract the meat, and drain well. Chop the lobster finely before adding it to the filling to ensure even distribution and optimal flavor.
How do I make the crust flaky and buttery?
Combine cold butter with flour and salt, cut in the butter until pea-sized crumbs form, add ice-cold water, and chill the dough before rolling it out. This process creates a tender, flaky crust.
What is the baking process for lobster quiche?
Blind bake the prepared crust first, then fill it with the lobster custard mixture, top with cheese and egg wash, and bake at the recommended temperature until the custard sets and the top is golden brown.
What are some good side dishes for lobster quiche?
Serve lobster quiche with fresh mixed greens salad, roasted asparagus, herb new potatoes, or crusty French baguette to complement its rich, savory flavors.
Which beverages pair well with lobster quiche?
Chilled white or sparkling wines, sparkling water with lemon, light roast coffee, or Earl Grey tea all pair nicely, enhancing the dish’s delicate seafood flavors.
Can I prepare lobster quiche ahead of time?
Yes, you can prepare the crust and filling a day in advance, blind bake the crust early, and cook lobster in advance. Store them properly to save time on serving day.
How should I store and reheat leftover lobster quiche?
Refrigerate leftovers in an airtight container for up to 3 days or freeze for longer storage. Reheat gently in the oven to preserve texture and flavor without drying out the quiche.