Easy Recipe for Lobster Quiche with Gruyere (Maine Lobster)
There’s nothing better than a New England summer.. and that means one thing: lobster! This Lobster Quiche is the perfect summer lunch, breakfast, or brunch idea! With plenty of plump cooked lobster meat and gruyere cheese, this quiche is a fancy but no fuss-dish everyone will love. Plus, I use frozen pie crust for this six-ingredient recipe to save you time.
I love this recipe for lobster quiche because of its simple ingredients and the fact that you don’t need any special equipment, like a food processor or mixer. If you love this lobster recipe, check out my Lobster Fried Rice, Creamy Lobster Pasta or Seafood Pot Pie.
Ingredients
- Eggs – The heart of our quiche, providing a velvety texture and binding all the ingredients together.
- Whole milk – Adds creaminess and richness to the custard base, ensuring a luscious bite.
- Cooked lobster meat – The star of the show! Succulent lobster elevates the quiche with its sweet, delicate flavor. You can use cooked lobster tails, claw and knuckle meat, or a mixture!
- Chopped scallions – Imparts a mild oniony kick, enhancing the overall taste and adding a touch of freshness.
- Shredded gruyere cheese – Elevates this lobster quiche with its nutty flavor. Shredding your own Gruyere not only adds to the freshness but also creates a perfect harmony, as the nuttiness of Gruyere complements the sweet notes of lobster.
- Frozen pie crust – The foundation of our quiche, providing a buttery and flaky crust that perfectly complements the savory filling. Make sure to use a deep-dish pie crust!
Step by Step Instructions
Step 1: Preheat the oven to 375° Fahrenheit (190°Celsius). If your frozen pie crust isn’t at room temperature, let it thaw according to the package instructions.
Step 2: Add the eggs, milk, salt, and pepper in a medium bowl.
Step 3: Whisk together to combine.
Step 4: Place pie crust on a a baking sheet. It should come in a tin pie dish; keep it in there.
Step 5: Layer half of the lobster, scallions, and cheese. Repeat with the remaining lobster and scallions, saving the remaining cheese for a later step.
Step 6: Pour egg mixture over the layered ingredients. Finish by sprinkling the remaining Gruyere cheese.
Step 7: Bake the lobster quiche on a sheet for 45-50 minutes until it’s set and the edge of the crust is golden brown. Let the quiche cool for 10 minutes before slicing. Serve it warm and enjoy!
Tips and Notes
- Lobster preparation – Opt for pre-cooked lobster meat to streamline the process, or prepare your own by boiling, steaming, or baking lobster tails for a fresh touch.
- Cheese shredding – While pre-shredded cheese is convenient, shredding your own Gruyere adds a fresh and melt-in-your-mouth texture to the quiche.
- Cooking time awareness – Keep an eye on the quiche during the final minutes of baking to ensure it achieves the desired golden brown color without overcooking.
- Cooling period – Allow the quiche to cool for a few minutes before slicing. This helps to set the custard and makes for easier and neater serving.
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Easy Recipe for Lobster Quiche with Gruyere (Maine Lobster)
Equipment
- mixing bowl
- Baking Sheet
- Knife and Cutting Board
- Measuring Cups and Spoons
- Cheese Grater (Optional)
Ingredients
- 1 frozen 9″ deep-dish pie crust or keep it in the dish it comes in
- 5 large eggs
- 1 cup whole milk
- 3/4 cup shredded Gruyere cheese
- 14 oz cooked lobster meat chopped
- 5 scallions sliced
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 375° Fahrenheit (190°Celsius).
- If your frozen pie crust isn’t at room temperature, let it thaw according to the package instructions. Place it in a 9″ deep-dish pie pan or keep it in the dish it comes in.
- Layer half of the lobster, scallions, and cheese. Repeat with the remaining lobster and scallions, saving the remaining cheese for the next step.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the seasoned egg mixture over the layered ingredients. Finish by sprinkling the remaining Gruyere cheese.
- Bake the lobster quiche on a sheet for 45-50 minutes until it’s set the crust is golden brown.
- Let the quiche cool for ten minutes before slicing. Serve it warm and enjoy!
What if you make these with pie crusts that aren’t deep dish? Do you think one recipe would fit into two crusts?
You could definitely try splitting them between two pie crusts that are regular, not deep dish and maybe add a few extra eggs!