Flaky crust + buttery lobster + a silky custard with just enough cheese to enhance — not overwhelm - the seafood.
Serves: 6-8
Prep Time: 25 min
Bake Time: 45-55 min
Total Time: ~1 hr 20 min (including blind bake)
Lobster quiche is one of those dishes that feels luxurious without demanding fuss - rich, custardy, brimming with sweet Atlantic lobster, and elegant enough for holidays, brunches, or any morning you want to cook like you’re near the ocean. The creaminess of Gruyère melts into tender lobster meat, while fresh herbs lift every bite with brightness and perfume. It’s comfort food wrapped in sophistication - simple to prepare, stunning to serve, and guaranteed to disappear slice by slice.
Ingredients
Crust
- 1 9-inch deep-dish pie crust (store-bought or homemade)
- (If homemade: 1¼ cups flour + ½ tsp salt + ½ cup cold butter + 3-4 tbsp ice water)
Filling
- 1 lb cooked lobster meat, chopped into ½–1 inch pieces
- 1 tbsp butter
- 1 small shallot, finely minced
- 1 clove garlic, finely minced
- 1 cup Gruyère cheese, grated (Swiss works too - Gruyère recommended)
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh tarragon, chopped (optional but amazing)
- ½ cup baby spinach or sautéed leeks (optional but adds depth)
- Salt & white pepper to taste
- Pinch of paprika or cayenne (just a whisper)
Custard
- 4 large eggs
- 1½ cups heavy cream (or 1 cup cream + ½ cup whole milk)
- ¼ tsp salt
- ⅛ tsp nutmeg
- Fresh cracked pepper
Instructions
1. Prep the crust
- Preheat oven to 375°F (190°C).
- Line pie crust with parchment and fill with pie weights / dry beans.
- Blind bake 12 minutes. Remove weights, bake 5-7 minutes more until lightly golden.
- Let cool slightly. Drop oven to 350°F (175°C).
2. Prepare the filling
- Melt butter in a small skillet.
- Sauté shallot 2–3 minutes until soft, add garlic for final 30 seconds.
- Fold in lobster just to warm - do not cook long. Remove from heat.
- Sprinkle half the Gruyère onto the crust base.
- Add lobster mixture evenly.
- Scatter over chives, tarragon, and spinach/leeks if using.
3. Make the custard
- Whisk eggs, cream, salt, nutmeg & pepper until very smooth.
- Pour gently over lobster filling.
- Top with remaining Gruyère and a pinch of paprika/cayenne.
4. Bake
- Bake 40–50 minutes at 350°F, or until custard is just set in center (slight jiggle is perfect).
- Cool 15–20 minutes before slicing for best texture.
Serving suggestions
✨ Pair with lemon-dressed arugula or roasted asparagus
✨ A squeeze of fresh lemon over each slice brightens it beautifully
✨ White wine recommendation: buttery Chardonnay or Chablis