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. If you’re a fan of lobster, you should try some of my other lobster recipes, like my Butter-Poached Lobster or Lobster Cakes.
I love to serve this quiche with a nice side salad for lunch in the summer. Fresh lobster can be expensive, but this quiche makes the most of it so that you can serve seven people. I love this recipe for lobster quiche because of the simplicity of its ingredients and because you don’t need any special equipment like a food processor or mixer. If you’re looking for more easy brunch, breakfast, or lunch recipes, I have plenty! And, if you love this lobster recipe, check out my Creamy Lobster Pasta.
Table of Contents
Why You’ll Love This Recipe
- Cost-effective lobster recipe – Indulging in the luxurious flavor of lobster doesn’t have to break the bank. This quiche offers a cost-effective way to enjoy the essence of lobster in every bite.
- Simple and tasty – With only six main ingredients (excluding salt and pepper), this recipe keeps things simple without compromising on taste. Minimal fuss, maximum flavor – that’s the beauty of this dish.
- Perfect for different occasions – From breakfast gatherings to leisurely lunches and brunch feasts, this recipe for lobster quiche is the versatile superstar that suits any occasion. Its adaptability makes it a reliable choice for a variety of dining scenarios.
- Easy to make ahead – Busy schedules rejoice! Prepare this quiche in advance and reheat it effortlessly when needed. Whether you’re planning ahead or dealing with unexpected guests, this make-ahead option adds a layer of convenience to your culinary repertoire.
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!
Substitutions and Additions
- White cheddar or Swiss cheese – White cheddar cheese is a sharp and creamy alternative to Gruyere. You could also add Swiss, known for its mild, nutty taste.
- Heavy cream – Consider substituting heavy cream for whole milk in the custard for an even richer and indulgent texture.
- Homemade pie crust – Elevate the quiche by making your own crust, allowing for a personal touch and potentially a different texture.
- Asparagus – Introduce a crisp and fresh element, adding both color and a hint of earthiness to the quiche.
- Cherry tomatoes – Bursting with sweetness, these little gems can bring a juicy burst of flavor and vibrant color to each bite.
- Onion – Enhance the savory notes by adding finely diced onion, providing a subtle kick and layers of flavor.
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.
Step 8: 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.
Recipe FAQs
Serving Suggestions
- Wine pairing – Pair your quiche by serving it with a crisp, dry white wine such as Sauvignon Blanc or Chardonnay. The bright acidity and citrus notes of these wines complement the rich flavors of the quiche, creating a delightful harmony for your palate.
- Side green salad – Serve the quiche with a refreshing side green salad dressed in a light vinaigrette to add a crisp and vibrant element to the meal.
- Dill or chive garnish – Sprinkle fresh dill or chives on top of the quiche slices for a burst of herbal freshness that complements the seafood flavors.
- Lemon wedges – Serve with lemon wedges on the side to add a zesty kick, enhancing the overall brightness of the dish.
- Brunch or bridal party – Showcase the Lobster Quiche as a star dish at your next brunch or bridal party. Its elegant presentation and sophisticated flavors make it a delightful centerpiece, pleasing guests with a touch of coastal indulgence. Pair it with mimosas or a refreshing fruit punch for a memorable and chic meal.
Storage and Reheating Instructions
Storage
- Refrigeration – Once cooled, store any leftover Lobster Quiche in an airtight container in the refrigerator. It can be refrigerated for up to 3-4 days.
- Freezing – To freeze, wrap individual slices or the entire quiche tightly in plastic wrap and aluminum foil. Label with the date and freeze for up to 2-3 months.
Reheating
For refrigerated quiche:
- Oven method (recommended) – Preheat your oven to 350°F (175°C). Place the quiche slices on a baking sheet and cover loosely with foil. Heat for 15-20 minutes or until warmed through.
- Microwave method – For a quicker option, reheat individual slices in the microwave. Heat on a microwave-safe plate for 1-2 minutes or until warmed to your liking.
For frozen quiche:
- Thawing – If the quiche is frozen, thaw it overnight in the refrigerator.
- Oven method – Preheat the oven to 350°F (175°C). Place the thawed quiche on a baking sheet and cover loosely with foil. Heat for 20-25 minutes or until warmed through.
- Microwave Method – Reheat individual slices in the microwave on a microwave-safe plate. Start with 2-3 minutes, checking for doneness as you go.
Please leave a review if you make this recipe! Don’t forget to follow @seasonedandsalted on Instagram!
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!