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Lobster Quiche

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Lobster quiche sounds like luxury but is actually a simple savory meal! Cream cheese adds richness, while tender spring asparagus adds color and flavor.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Overhead close up of a lobster quiche with cream cheese and asparagus in a rectangular metal tart tin on a stone surface.

My sister bought our dad three huge lobsters for Father’s Day. In the last few days I’ve made him Nova Scotia seafood chowder, lobster pasta with sherry-cream sauce, and now this decadent lobster quiche with cream cheese.

I chose to make a cream cheese quiche because, a) I thought it sounded delicious, and b) cream cheese was the only white cheese I had on hand. I didn’t want to distract from the beautiful lobster meat by using orange cheese, and thank goodness! Cream cheese quiche is now my new favorite thing.

Serve slices of quiche, warm or cold, with a light green salad, French fries, or a simple biscuit with butter. I also love mine with a drizzle of homemade bang bang sauce.

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The cooked meat of a whole lobster removed from the shell, arranged on a white plate on a stone surface.

Ingredients

  • One blind baked 9-inch round (or square / rectangle equivalent) pie crust (homemade or store bought)
  • asparagus
  • 35% heavy cream
  • eggs
  • Dijon mustard
  • salt
  • pepper
  • cooked lobster meat
  • cream cheese
  • fresh dill
  • chive blossoms for garnish (optional)
Blanched spears of asparagus laying on a stone surface.

How To Make Step-By-Step

  • Preheat the oven to 350ºF (180ºC).
  • Bring a small pot of water to a boil. Drop the asparagus spears into the boiling water for one minute. Remove the asparagus from the pot with tongs and cool them with cold running water for 30 seconds. Slice the spears into small round pieces and set aside.
  • Whisk the cream, eggs, Dijon mustard, salt, and pepper in a bowl until smooth.
  • Evenly scatter the cooked lobster meat over the pre-baked crust. Pour the egg mixture over the lobster into the crust.
  • Break the cream cheese into small bite-sized chunks. Top the quiche evenly with the chunks of cream cheese, pieces of fresh dill, and the sliced asparagus.
A woman's hand sprinkling sliced asparagus over an unbaked lobster quiche in a rectangular metal tart tin on a stone surface.
  • Use a pastry brush to brush the edges of the crust with some of the egg mixture.
  • Bake the lobster quiche for 30 minutes, or until the middle of the quiche is wobbly but not wet.
  • Cool the quiche on a rack for 30 minutes before slicing.
Overhead close up of a lobster quiche with cream cheese and asparagus in a rectangular metal tart tin on a stone surface.

Notes & Tips

  • Homemade Crust vs. Store Bought – I love homemade crust but don’t always have time to make one. Use store bought frozen pie crust to save time!
  • Pre-bake Your Crust – I always pre-bake my pie crust for quiche whether I’m making pie crust from scratch or using store-bought. A pre-baked crust stands up to liquid better than an unbaked crust, and reduces the risk of a sogginess.
  • Dill Substitution – If you don’t love dill, you could swap in another fresh, bright-tasting herb like parsley or basil.
  • Cream Cheese Substitution – You can substitute any cheese you like in this cream cheese quiche, however, I think white cheese better showcases the brilliant tones of orange lobster and green asparagus. Goat cheese is a great alternative!
  • Test Your Lobster Quiche For Doneness – When the quiche is near the end of its baking time, carefully reach in (with your hand in an oven mitt) and jiggle the pan to check for doneness. Quiche should be wobbly in the middle but not wet. If the middle of the quiche is visibly wet, leave it in the oven and continue to check every 2 minutes until it’s just slightly jiggly in the middle. The custard will continue to set as the quiche cools on a rack.
  • How To Store Lobster Quiche – Quiche will keep in the fridge, stored in a container with a lid, or on a plate tightly covered with plastic wrap, for up to four days.
  • To Reheat Quiche – You can microwave slices of quiche, however, if you have a toaster oven, or don’t mind heating your oven, do that instead. If you are reheating a whole quiche bake it in the oven for 12-15 minutes at 350ºF/180ºC until heated through.
  • A Note On The Lobster When Reheating – The lobster meat dries out a bit when reheating this quiche. I like to brush my pieces of lobster with a bit of melted butter before reheating in the oven to help with this.
  • How To Freeze An Unbaked Lobster Quiche – Assemble the quiche completely then place it in the freezer for one hour, or until the filling has firmed up. Wrap the semi-frozen quiche tightly in two layer of aluminum foil. I like to take it a step further and seal the quiche in a large zip-top freezer bag. Store the quiche in the freezer for up to three months.
  • How To Cook A Frozen Unbaked Quiche – Preheat the oven to 350ºF (180ºC). Take the quiche from the freezer and remove any plastic or foil wrap. Bake the quiche in the pre-heated oven for 45 to 60 minutes, or until the custard is set and the crust is lightly golden.
  • How To Freeze A Baked Lobster Quiche – I don’t recommend freezing this quiche because the lobster meat can develop an odd grainy texture, however, that doesn’t mean you can’t! Simply wrap individual slices tightly in double layers of plastic wrap, and store them in the freezer for up to two months.
  • How To Reheat Frozen Baked Quiche – If microwaving, defrost or reheat and half power in short bursts to prevent tough lobster. If using the oven, place the slices on a baking sheet and slide into a pre-heated oven for
  • Skip buying multiple one pound lobsters and try sourcing larger two pound lobsters. The larger the lobster, the easier it is to get the meat out of the shells intact.
Overhead shot of one square slice of lobster quiche on a white plate with a fork, all on a stone surface.

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Overhead close up of a lobster quiche with cream cheese and asparagus in a rectangular metal tart tin on a stone surface.

Lobster Quiche With Cream Cheese & Asparagus

Author: Kelly Neil
Lobster quiche sounds like luxury but is actually a simple savory meal! Cream cheese adds richness, while tender spring asparagus adds color and flavor.
4.73 from 11 votes
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Pies & Tarts
Cuisine French
Servings 9 servings
Calories 238 kcal

Special Equipment

  • 1 Pre-baked 9-inch (23-cm) pie shell round, square, or rectangle
  • Measuring cups and spoons or digital kitchen scale
  • Small pot
  • Tongs
  • Small-medium mixing bowl
  • Whisk
  • Pastry brush
  • Wire cooling rack
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
 
 

  • 1 pre-baked 9-inch (23-cm) pie shell, round, square, or rectangle, homemade or store-bought
  • 1 cup asparagus, whole spears
  • 1 cup 35% whipping cream
  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • teaspoon black pepper, ground
  • 1 cup lobster, cooked
  • ¼ cup cream cheese, full-fat
  • dill, fresh, optional
  • chive blossoms , optional, for garnish

Instructions
 

  • Preheat the oven to 350ºF (180ºC).
  • Bring a small pot of water to a boil. Drop the asparagus into the boiling water for one minute. Remove the asparagus from the pot with tongs and cool under cold running water for 30 seconds. Dry the blanched asparagus on paper towel then slice or chop. Set aside.
  • Whisk the whipping cream, eggs, Dijon mustard, salt, and pepper in a bowl until smooth.
  • Evenly scatter the cooked lobster meat over the pre-baked crust. Pour the egg mixture over the lobster into the crust.
  • Break or cut the cream cheese into small bite-sized pieces. Top the quiche with the pieces of cream cheese, then finish with the sliced asparagus, and pieces of fresh dill if using.
  • Gently dip a pastry brush into the egg filling of the quiche and brush the crust edges with the egg. Carefully place the quiche in the preheated oven and bake it for 30 minutes, or, until the middle of the quiche is wobbly but not wet. Transfer the baked quiche to a wire cooling rack. Let it cool for at least 30 minutes before garnishing with chive blossoms (if using) and serving.

Recipe Notes

  • Homemade Crust vs. Store Bought – I love homemade crust but don’t always have time to make one. Use store bought frozen pie crust to save time!
  • Pre-bake Your Crust – I always pre-bake my pie crust for quiche whether I’m making pie crust from scratch or using store-bought. A pre-baked crust stands up to liquid better than an unbaked crust, and reduces the risk of a sogginess.
  • Dill Substitution – If you don’t love dill, you could swap in another fresh, bright-tasting herb like parsley or basil.
  • Cream Cheese Substitution – You can substitute any cheese you like for the cream cheese, however, I think white cheese better showcases the brilliant tones of orange lobster and green asparagus. I recommend goat cheese as a great alternative.
  • Test Your Lobster Quiche For Doneness – When the quiche is near the end of its baking time, carefully reach in (with your hand in an oven mitt) and jiggle the pan to check for doneness. Quiche should be wobbly in the middle but not liquidy! If the middle of the quiche is visibly wet, leave it in the oven and continue to check every 2 minutes. The custard will continue to set as the quiche cools on a rack.
  • How To Store Lobster Quiche – Quiche will keep in the fridge, stored in a container with a lid, or on a plate tightly covered with plastic wrap, for up to four days.
  • To Reheat Quiche – You can microwave slices of quiche, however, if you have a toaster oven, or don’t mind heating your oven, do that instead. If you are reheating a whole quiche bake it in the oven for 12-15 minutes at 350ºF/180ºC until heated through.
  • A Note On The Lobster When Reheating – The lobster meat dries out a bit when reheating this quiche. I like to brush my pieces of lobster with a bit of melted butter before reheating in the oven to help with this.
  • How To Freeze An Unbaked Lobster Quiche – Assemble the quiche completely then place it in the freezer for one hour, or until the filling has firmed up. Wrap the semi-frozen quiche tightly in two layer of aluminum foil. I like to take it a step further and seal the quiche in a large zip-top freezer bag. Store the quiche in the freezer for up to three months.
  • How To Cook A Frozen Unbaked Quiche – Preheat the oven to 350ºF (180ºC). Take the quiche from the freezer and remove any plastic or foil wrap. Bake the quiche in the pre-heated oven for 45 to 60 minutes, or until the custard is set and the crust is lightly golden.
  • How To Freeze A Baked Lobster Quiche – I don’t recommend freezing this quiche because the lobster meat can develop an odd grainy texture, however, that doesn’t mean you can’t! Simply wrap individual slices tightly in double layers of plastic wrap, and store them in the freezer for up to two months.
  • How To Reheat Frozen Baked Quiche – If microwaving, defrost or reheat and half power in short bursts to prevent tough lobster. If using the oven, place the slices on a baking sheet and slide into a pre-heated oven for

Nutrition

Serving: 113gCalories: 238kcalCarbohydrates: 11gProtein: 6gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 110mgSodium: 309mgPotassium: 126mgFiber: 1gSugar: 1gVitamin A: 711IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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7 Comments

  1. Oooh I’ll have to try this next – we make a asparagus and crab frittata at home often, so I know we will love this one!

  2. Frittatas are so underrated. Although I usually wait for a group lunch with the price of lobster right now I may make this for myself.

  3. I missed out out on getting some lobsters for Shaun this Father’s Day but I’m on a list for next year and it’s in the calendar. I’m on top of it!!
    This is one decadent quiche, wow. So many great flavours makes for the perfect special occasion brunch.

  4. Omgshhhh honestly girl, i just want to live with you! The loveliest dishes just seem to churn out of your kitchen. And it sounds like your dad will enjoy an extended father’s day celebration with multi lobster feasts. 🙂

  5. This gorgeous quiche wouldn’t last long in my house. Being on the west coast, lobster is an expensive treat, but we love it, and this recipe is worth it.

  6. How long do you blind bake the crust for?

    I would love to try this recipe! Maybe I should check out a seafood market.

  7. That is one gorgeous quiche! Lobster is pretty rare and ‘fancy’ (expensive) in these land-locked parts, but when I get my hands on it again I’m making this!

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