We absolutely love how a Lobster Quiche brings a touch of luxury to the table, blending tender lobster with creamy eggs in a flaky crust. This elegant dish draws from French roots, where quiche first emerged as a comforting staple, but we’ve elevated it with seafood for a modern twist that’s perfect for brunches or special gatherings.
It’s not just delicious—it’s a showstopper that impresses without much fuss, making it ideal for home cooks eager to shine. Join us as we dive into this irresistible recipe that’ll have everyone asking for seconds.
Ingredients
For our Lobster Quiche recipe, we select premium ingredients that blend the richness of fresh lobster with creamy textures and savory flavors. Below, we list them in the order they are typically used, from crust to filling, with specific measurements and prep notes for accuracy.
Crust Ingredients
- 1 pre-made pie crust (9-inch, thawed if frozen, to form the base)
- 1 tablespoon unsalted butter (melted, for brushing the crust)
Filling Ingredients
- 8 ounces fresh lobster meat (cooked and chopped, sourced from sustainable fisheries for the best taste and texture)
- 4 large eggs (beaten, at room temperature for even mixing)
- 1 cup heavy cream (chilled, to create a silky custard)
- 1/2 cup Gruyère cheese (shredded, for its nutty flavor that complements the lobster)
- 1/2 medium onion (finely diced, sautéed lightly for added sweetness)
- 2 cloves garlic (minced, for a subtle aromatic punch)
- 1 cup fresh spinach (chopped and wilted, to add vibrant color and nutrients)
- 1 teaspoon dried thyme (for an herby note that enhances the seafood essence)
- 1/2 teaspoon salt (to balance flavors without overpowering)
- 1/4 teaspoon black pepper (freshly ground, for a mild kick)
This selection ensures our Lobster Quiche delivers a luxurious, flaky crust and a creamy filling packed with coastal flavors.
Tools and Equipment
To prepare our Lobster Quiche seamlessly after selecting the premium ingredients, we rely on a set of essential tools and equipment that ensure precision and efficiency in the kitchen. These items help us achieve a flaky crust and creamy filling while minimizing effort.
Here’s a detailed list of the key tools, organized by their use in the recipe process:
- Baking Dish or Pie Pan: A 9-inch pie pan is ideal for holding the quiche mixture and creating an even bake. We recommend one with a non-stick surface to prevent sticking and ensure easy removal.
- Mixing Bowls: Use at least two medium-sized bowls—one for whisking eggs and cream, and another for combining vegetables and cheese—to keep ingredients organized and avoid cross-contamination.
- Whisk or Fork: A sturdy whisk helps us blend eggs, heavy cream, and seasonings smoothly, incorporating air for a light, fluffy texture.
- Sauté Pan: A 10-inch skillet is perfect for quickly cooking onions, garlic, and spinach, allowing us to develop rich flavors that enhance the lobster’s sweetness.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s success—opt for a set that includes 1-cup, ½-cup, and various spoon sizes to measure ingredients like cream and spices precisely.
- Cutting Board and Chef’s Knife: A stable cutting board paired with a sharp chef’s knife lets us chop onions, garlic, and prepare lobster meat efficiently and safely.
- Oven: Preheat to 375°F for optimal baking—ensure yours has an accurate thermometer to achieve the perfect golden crust without overcooking the filling.
- Spatula or Wooden Spoon: This tool aids in stirring sautéed vegetables and folding in cheese, ensuring even distribution throughout the mixture.
| Tool | Primary Use | Recommendations |
|---|---|---|
| Baking Dish or Pie Pan | Holding and baking the quiche | 9-inch, non-stick for easy release |
| Mixing Bowls | Combining ingredients | Medium-sized, at least two |
| Whisk or Fork | Blending wet ingredients | Sturdy whisk for better aeration |
| Sauté Pan | Cooking vegetables | 10-inch for even heat distribution |
| Measuring Cups and Spoons | Precise measuring | Set with various sizes for accuracy |
| Cutting Board and Chef’s Knife | Chopping and prepping | Sharp knife and stable board for safety |
| Oven | Baking the quiche | With thermometer for temperature control |
| Spatula or Wooden Spoon | Stirring and folding | Heat-resistant for sautéing and mixing |
Instructions
Now that we have gathered our premium ingredients and essential tools, let’s guide you through crafting our luxurious Lobster Quiche step by step. We ensure each phase delivers a flaky crust and creamy filling bursting with coastal flavors.
Prep the Ingredients
Before we begin cooking, we prepare our ingredients for efficiency and precision. Start by chopping 1 medium onion into fine dice and mincing 2 garlic cloves to release their aromatic essence. Measure out 1 cup fresh lobster meat ensuring it’s thawed if frozen and patted dry for optimal texture. In a separate bowl, whisk together 4 large eggs and 1 cup heavy cream until smooth and airy. Grate 1 cup Gruyère cheese for its nutty melt and rinse 1 cup fresh spinach then chop it coarsely to maintain its vibrant green color. Finally, gather 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper to enhance the savory notes.
Make the Crust
With our pre-made pie crust ready, we create a sturdy base that holds the rich filling. Place the 9-inch pre-made pie crust into a non-stick pie pan and gently press it against the sides and bottom for even coverage. To prevent sogginess, prick the crust’s base several times with a fork. Preheat your oven to 375°F and bake the crust blind for 10 minutes using pie weights or dried beans on parchment paper. This step ensures our crust emerges golden and flaky ready to cradle the decadent filling.
Prepare the Filling
Now we build the creamy heart of our Lobster Quiche infusing it with layers of flavor. In a sauté pan over medium heat, cook the chopped onion and minced garlic in 1 tablespoon olive oil for 3-4 minutes until they soften and their sweet aroma fills the kitchen. Add the chopped spinach and cook for another 2 minutes until it wilts and brightens. In a large mixing bowl, combine the whisked eggs and heavy cream mixture with the sautéed vegetables, lobster meat, grated Gruyère cheese, thyme, salt, and pepper. Stir vigorously until the ingredients meld into a velvety blend that promises a rich, savory bite.
Assemble the Quiche
With all components prepared, we layer our quiche for a visually appealing and flavorful result. Pour the prepared filling evenly into the pre-baked crust ensuring the lobster meat and vegetables are distributed throughout for balanced bites. Gently tap the pan on the counter to settle the mixture and eliminate air pockets. This step guarantees our quiche bakes uniformly delivering a tender, custard-like texture in every slice.
Bake the Quiche
Finally, we bake our masterpiece to golden perfection transforming the raw ingredients into a cohesive dish. Place the assembled quiche in the preheated oven at 375°F and bake for 35-40 minutes until the center is set and the top turns a beautiful golden brown. To check doneness, insert a knife into the center—it should come out clean indicating our quiche is ready to cool slightly before serving its irresistible, creamy indulgence.
Make-Ahead Instructions
As we explore the versatility of our Lobster Quiche, preparing it ahead of time allows for effortless entertaining without compromising on its creamy, luxurious texture or fresh coastal flavors. Whether you’re planning a brunch or a special occasion, these steps ensure your quiche remains flaky and delicious.
Preparing Ingredients in Advance
We suggest prepping the key components the day before to save time. Begin by chopping the onions and mincing the garlic, then store them in an airtight container in the refrigerator. For the lobster meat, measure out 1 cup and place it in a sealed bag with a sprinkle of salt and thyme to preserve its tender sweetness. Whisk the eggs and heavy cream mixture (4 large eggs and 1 cup heavy cream) together in a bowl, cover it, and refrigerate for up to 24 hours. Grate 1 cup of Gruyère cheese and keep it wrapped to maintain its rich, nutty profile.
Blind-Baking the Crust Ahead
To achieve that perfect, golden crust, we recommend blind-baking it in advance. Fit the pre-made pie crust into a 9-inch non-stick pie pan, prick it with a fork, and line it with parchment paper and pie weights. Bake at 375°F for 10 minutes as outlined in our earlier steps. Once cooled, wrap the crust tightly in plastic wrap and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. This step keeps the crust crisp and prevents sogginess when you add the filling later.
Assembling and Storing the Quiche
For full assembly, sauté the onions, garlic, and spinach as described, then mix in the egg-cream blend, lobster, cheese, and seasonings. Pour the filling into the prepared crust and cover the pie pan with plastic wrap. Refrigerate the assembled quiche for up to 24 hours; this allows the flavors to meld, enhancing the dish’s savory depth and creamy indulgence.
Baking from Make-Ahead State
When you’re ready to bake, remove the quiche from the refrigerator and let it sit at room temperature for 15-20 minutes to ensure even cooking. Preheat your oven to 375°F and bake for 35-40 minutes until the top is golden brown and the center is set. For optimal results, here’s a quick overview of baking times based on preparation methods:
| Preparation Method | Refrigeration Time | Baking Time at 375°F | Notes |
|---|---|---|---|
| Assembled and refrigerated | Up to 24 hours | 35-40 minutes | Check for doneness at 35 minutes to avoid over-baking. |
| Blind-baked crust only | Up to 5 days | N/A (add filling first) | Reheat crust briefly if needed before adding filling. |
By following these Make-Ahead Instructions, we make it simple to enjoy the elegant flavors of Lobster Quiche without the last-minute rush.
Conclusion
We’ve loved exploring this Lobster Quiche as a way to elevate everyday meals. It’s a simple yet sophisticated dish that brings people together and adds a gourmet flair to your kitchen adventures.
We’re sure you’ll find it becomes a go-to favorite, leaving everyone craving more of its creamy delight.
Frequently Asked Questions
What is Lobster Quiche?
Lobster Quiche is a luxurious dish blending tender lobster meat with creamy eggs and cheese in a flaky crust. Originating from French cuisine, it features a modern twist, making it perfect for brunches or special occasions. It’s an impressive, easy-to-make option for home cooks that delivers rich, coastal flavors and encourages second helpings.
What ingredients are needed for Lobster Quiche?
Key ingredients include a pre-made pie crust, fresh lobster meat, eggs, heavy cream, Gruyère cheese, sautéed onion, garlic, spinach, thyme, salt, and pepper. These premium selections ensure a creamy, flavorful filling and a flaky crust, enhancing the dish’s luxurious appeal while keeping preparation straightforward.
What tools are required to make Lobster Quiche?
Essential tools include a 9-inch non-stick pie pan for even baking, mixing bowls for organization, a whisk for blending, a sauté pan for vegetables, measuring cups and spoons for accuracy, a cutting board and knife for prep, and an oven preheated to 375°F. These items promote efficiency and precision for a perfect result.
How do I prepare Lobster Quiche step by step?
Start by prepping ingredients like chopping onions and whisking eggs with cream. Place the pie crust in a pan, blind-bake for 10 minutes, then sauté onions, garlic, and spinach. Mix with lobster, cheese, and seasonings, pour into the crust, and bake at 375°F for 35-40 minutes until golden and set. Let it cool slightly before serving for a creamy indulgence.
Can I make Lobster Quiche ahead of time?
Yes, prepare components like chopped onions, minced garlic, and the egg mixture a day in advance, storing them in the refrigerator. Blind-bake the crust ahead for crispness, and assemble the quiche up to 24 hours before baking. This method maintains flavors and texture, making it ideal for stress-free entertaining. Adjust baking time if needed for refrigerated versions.