Mouth-Watering Lobster Quiche Recipe – Easy and Delicious

As an avid party host and home chef, I am always searching for dishes that will wow my guests. And let me tell you, my lobster quiche recipe does just that! In this recipe, chunks of succulent lobster meat are mixed with cheddar and Swiss cheese, garlic, parsley and tarragon. Then, the mixture is baked in a pie shell until it’s puffy and golden brown. The result is a savory and decadent main course that tastes like it came straight from a five-star restaurant.

There’s something about seafood that has a way of satisfying our cravings for something decadent, flavorful, and unique. And when you add in creamy eggs, buttery crust and a tangy blend of cheddar cheese and Swiss cheese – that’s when magic happens.

Now, you may be thinking that cooking lobster at home is no easy feat, or that quiches are tricky to make. But fear not! This recipe is surprisingly straightforward and easy to follow. Trust me when I say your friends will be impressed with your culinary skills after they’ve tasted this dish.

So what are you waiting for? Take a walk on the wild side and try out my lobster quiche recipe. Your taste buds will thank you.

Why You’ll Love This Recipe

Lobster Quiche
Lobster Quiche

Ladies and gentlemen, let me tell you about a recipe that will leave you feeling like royalty. This is not your average quiche – this one is made with fresh, succulent lobster meat. I can guarantee that this Lobster Quiche Recipe will be the star of your next party or brunch.

When it comes to seafood, lobster is in a class of its own. It has a rich, buttery flavor and a delicate texture that compliments any dish it’s added to. In this case, it pairs perfectly with the creamy egg filling of the quiche.

Not a fan of seafood? This recipe might just change your mind. Even those who claim to not like seafood cannot resist this savory pie. The unique combination of flavors and ingredients come together flawlessly to create a mouth-watering delicacy.

But why stop there? The possibilities for variations are endless. You can add asparagus for an even more luxurious feel, or switch out the swiss cheese for cheddar if that’s more to your liking. The recipe can also be adapted into a crustless quiche for those looking for a low-carb option.

This quiche is versatile enough to serve as a main course or slice into smaller servings as an appetizer or side dish. Whether you’re hosting a formal dinner party or having a casual lunch with friends, this lobster quiche recipe will definitely impress.

So what are you waiting for? Try it out and taste the difference fresh lobster meat makes in this classic dish!

Ingredient List

 A slice of heaven on a plate
A slice of heaven on a plate

The freshest seafood ingredients and aromatic herbs

This recipe requires for 1 9-inch pie crust. You can use a pre-made pastry or hand-make the dough. The following ingredients are needed to create the perfect Lobster Quiche Recipe:

  • 4 tbsp butter
  • 1 garlic clove, diced
  • 1 small onion, chopped
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1 cup fresh cooked Maine Lobster meat, chopped into small pieces
  • 3 eggs
  • 1 ½ cups half-and-half
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp fresh parsley leaves, chopped
  • 2 tbsp fresh tarragon leaves, chopped
  • 1/4 cup all-purpose flour

The Recipe How-To

 A savory delight for your taste buds
A savory delight for your taste buds

Now comes the most exciting part – cooking the lobster quiche. Below is a step-by-step recipe to make it spectacularly.


  • 1 unbaked, 9-inch pie shell
  • 1/2 cup of butter
  • 1/2 lb. of cooked lobster meat, chopped
  • 1/2 cup of shredded cheddar cheese
  • 1/2 cup of shredded Swiss cheese
  • 1 tbsp. of dried parsley flakes
  • 1 tbsp. of dried tarragon leaves
  • 1/8 tsp. of dry mustard
  • 1 garlic clove, minced
  • 2 tablespoons of onion, chopped


  1. Preheat the oven to 350°F and set a rack in the middle position.
  2. Take a large skillet and melt butter over low heat in it.
  3. When the butter is melted, add chopped garlic and cook for one minute.
  4. Then add onions and sauté them for two minutes or until they become translucent.
  5. After that, mix parsley flakes, dried tarragon leaves and dry mustard in a small bowl.
  6. In another medium-sized mixing bowl, beat three eggs well.
  7. Add half-and-half and sprinkle salt and pepper over it according to your taste.
  8. Pour egg mixture into the onion pastry shell.
  9. Spread chopped lobster meat on the egg mixture evenly throughout the pie shell.
  10. Add cheddar and Swiss cheese in alternate layers to cover the lobster meat uniformly.
  11. Shake the pan gently so that any air pockets will escape efficiently.
  12. Finally, bake for around 35 minutes or until its jiggly center has settled and its surface has become golden-brown.

Your tantalizing Lobster Quiche Recipe dish is now ready to be served.

Pro Tip: Avoid direct heating by keeping a baking tray below your pie dish during baking as this may create hot spots on your crust-leading to uneven cooking.

Time to get adventurous with your tastes & try out our flavorful quiche recipe!

Substitutions and Variations

 Indulge in this luxurious quiche
Indulge in this luxurious quiche

Sometimes you don’t have all the ingredients for a recipe or may want to put a twist on it. No worries, I’ve got you covered with some substitution and variation ideas for this lobster quiche recipe!

– Lobster: If you can’t find Maine lobster, Florida lobster tail is an excellent substitute for it. You can even try other seafood like shrimp, crab meat, or scallops to make a delicious seafood quiche instead.

– Vegetables: You can add other veggies to this quiche like mushrooms or spinach to make it even more nutritious. Lobster asparagus is also a delicious combination worth trying.

– Cheese: Although cheddar and Swiss cheese are traditional for quiches, you can experiment with other types of cheese like Gouda, gruyere, or goat cheese for an exciting flavor.

– Gluten-free option: To make this recipe gluten-free, use a crustless quiche by omitting the pie crust and using olive oil to grease the pan instead of flour.

Remember that these are just some suggestions, feel free to play around with ingredients and see what works best for you!

Serving and Pairing

 A brunch must-have
A brunch must-have

When it comes to serving an indulgent dish like lobster quiche, it’s important to keep in mind that a little goes a long way. This is a rich and decadent dish that is ideal for small gatherings, parties, or even as a special weekend brunch item. I personally love to serve this lobster quiche with a simple green salad, dressed with a light vinaigrette that provides a refreshing and complementary contrast to the richness of the filling.

In terms of pairing, you can’t go wrong with a crisp white wine or a classic champagne, particularly one from the Champagne region of France. The effervescence adds a sparkling counterpoint to the buttery creaminess of the quiche. However, if you’re looking to indulge your wild side and experiment with bold flavors, you might consider pairing the quiche with a robust red wine, such as Cabernet Sauvignon or Pinot Noir.

Whatever your choice of beverage may be, I recommend keeping it light and effervescent to help cleanse the palette between bites. And as always, serving up any leftovers is just another excuse to indulge in this luxurious dish once again.

Make-Ahead, Storing and Reheating

 Smooth, creamy and oh-so-delectable
Smooth, creamy and oh-so-delectable

When it comes to preparing the perfect lobster quiche, making ahead and storing can save you time and effort, allowing you to enjoy this delicious dish any time you want.

You can make the pie crust and filling up to two days ahead of time, as long as you keep them separately refrigerated. Avoid keeping the quiche filling for more than five days as seafood tends to spoil easily.

To store the cooked lobster quiche, let it cool at room temperature for about 30 minutes before covering it with saran wrap or aluminum foil. Then, place it in an airtight container and store it in the refrigerator for up to four days.

When reheating the quiche, preheat your oven to 350°F (180°C) and remove the saran wrap or aluminum foil from the container. Place the quiche on a baking sheet and cook it in the oven for approximately 15-20 minutes until it is thoroughly heated. Do not microwave as this can cause sogginess.

By following these tips and instructions, you’ll be able to enjoy a savory lobster quiche at any time without compromising its flavor or quality. So go ahead, dare to store your homemade quiches, reheat them skillfully and maybe even surprise your guests with a leftover dish that tastes like new.

Tips for Perfect Results

 A decadent twist to a classic dish
A decadent twist to a classic dish

Preparing a delicious lobster quiche requires not only the correct ingredients but also special techniques. Here are some tips you need to consider when making the perfect lobster quiche.

Firstly, always use fresh and high-quality lobster meat in your lobster quiche. Fresh lobster meat will give the quiche a delicate taste and a tender texture. I recommend using Maine Lobster if possible, but if it is not available in your area, Florida lobsters are just as good.

Secondly, to avoid a watery quiche, make sure to squeeze out any excess water from the lobster meat before baking it. Water can ruin the texture of your quiche and make it rubbery.

Thirdly, adding some wine to your egg mixture can add a unique flavor to your quiche. I use half-and-half mixed with dry white wine for an extra flavor boost.

Fourthly, when baking the quiche, always preheat the oven to 350°F and place the dish in the middle of the oven rack for even cooking. To check if the quiche is ready, poke a toothpick or skewer into the center; if it comes out clean and hot, then your quiche is done.

Fifthly, let the lobster quiche cool for about 10 minutes before serving it allows it to set properly so that you get perfect slices without it falling apart. You can serve this delicious recipe with some fresh parsley or tarragon on top of each slice.

Lastly, don’t be afraid to experiment with different ingredients and variations of this recipe. For instance, instead of using pastry shells, try making a crustless quiche or an asparagus quiche with fresh lobster meat. And if you want something on the wild side, try adding spinach or cheddar cheese to your lobster recipe.

By following these simple tips and tricks, you’ll be able to make a perfect lobster quiche every time that will leave everyone asking for more!


Now, let’s answer some common questions about this Lobster Quiche Recipe that you may have before getting started.

Can I use evaporated milk instead of heavy cream in quiche?

I stumbled upon a happy accident in the kitchen while preparing a range of Quiche dishes using Carnation Evaporated Milk. It turned out to be a fabulous substitute for heavy cream, and I’ve been using it ever since. Many thanks for producing such a fantastic product, along with your delightful recipes!

How do you keep a quiche from getting soggy on the bottom?

If you want to create a sturdy base for your filling and prevent any liquid from seeping in, it’s a smart move to blind-bake it beforehand. For this, you can simply use a fork to prick holes into the base to allow steam to escape. Next, cover it either with foil or parchment paper and weigh it down with some ceramic baking beans, uncooked rice or white sugar. Let it bake at a temperature of 220°C (425°F) for about 15 minutes.

Should I Prebake crust for quiche?

To ensure a perfectly baked quiche crust, it’s crucial to prebake it and avoid ending up with a soggy or chewy pastry. Start by preheating your oven to 450°F, then roll out store-bought or homemade refrigerated dough into a round shape measuring 12 inches in diameter. This step is essential to guarantee a crispy, flaky crust for your quiche. Keep reading to learn more detailed instructions on this recipe.

What can I substitute for heavy cream in a quiche?

There are various substitutes for heavy cream that work great for different recipes. One option is to blend milk and butter together, which is a quick and simple substitution that can be used in various recipes. Another option is mixing soy milk with olive oil, which can work for some recipes. Adding cornstarch to milk is also an option, as it thickens the liquid and makes it a great substitute for those watching their dairy intake. If you have half-and-half on hand, adding butter to it can also work great as a heavy cream substitute. Greek yogurt and milk can be mixed together for a creamy and tangy alternative. For those who prefer non-dairy options, blend silken tofu and soy milk, which creates a smooth and creamy texture. Evaporated milk is another option, with a thicker consistency than regular milk. Additionally, cottage cheese mixed with milk is another hack for heavy cream substitution that works well in certain recipes.

Bottom Line

In conclusion, if you’re looking to impress your guests with a sophisticated and flavorful dish, then look no further than this lobster quiche recipe. With its delicate blend of herbs and spices, rich cheese, and succulent lobster meat, it’s sure to be a crowd-pleaser.

And don’t let the thought of making quiche intimidate you. With these simple-to-follow instructions and tips for perfect results, even a beginner in the kitchen can be confident in their ability to create a delicious masterpiece.

So go ahead, step outside your comfort zone and try this indulgent seafood delicacy. Trust me; your taste buds will thank you later.

Lobster Quiche

Lobster Quiche Recipe

This recipe is from Martha W. Murphy's The Bed & Breakfast Cookbook.
No ratings yet
Prep Time 1 hr 30 mins
Cook Time 45 mins
Course Main Course
Cuisine French
Calories 457.2 kcal


The Crust

  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 6 tablespoons butter
  • 3 tablespoons ice water

The Rest

  • 3 medium eggs
  • 1 1/2 cups half-and-half
  • 1 tablespoon butter, melted
  • 1 1/2 cups lobster meat, coarsely chopped
  • 3/4 cup swiss cheese, grated
  • 3/4 cup cheddar cheese, grated
  • 1 small onion
  • 1 garlic clove
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon tarragon
  • 1 teaspoon parsley
  • salt and pepper, to taste


  • For the crust. Mix together the flour and salt.
  • Using a pastry fork cut in the butter until mixture resembles coarse sand. Mix in just enough ice water to form a ball.
  • Wrap the pastry in plastic wrap and refrigerate for 1 hour.
  • Roll out the chilled dough on a lightly floured board the line pie pan with the pastry. Cover with plastic wrap and refrigerate until ready to use.
  • Preheat your oven to 350°F.
  • Finely chop the onion and saute in a little butter. Once onion is almost clear, crush the galic and stir in; then remove from heat.
  • In a large bowl, beat the eggs thoroughly.
  • Add the half-and-half and beat again.
  • Stir in the lobster meat, Swiss cheese and Cheddar cheese.
  • Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.
  • Pour into a pie crust that is lining a 9-inch quiche pan.
  • Bake for 45 minutes or until the quiche is set.
  • Allow to cool for 5 minutes before slicing.

Your Own Notes


Serving: 178gCalories: 457.2kcalCarbohydrates: 28.9gProtein: 15.3gFat: 31.3gSaturated Fat: 19gCholesterol: 167.1mgSodium: 677.2mgFiber: 1.1gSugar: 1g
Keyword < 4 Hours, Brunch, European, From Scratch, Lobster, Savory Pies
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You