I was first introduced to lobster quiche by my girlfriend Karen. It’s one of her specialities and go-to recipes. She treated me one year to a lobster quiche lunch on my birthday. Paired with a spinach salad and enjoyed on a beautiful summer day, it quickly became one of my favourite meals.

You could make this with fresh lobster, but picking up a can of frozen meat (I suggest watching for a sale) makes it so easy to throw together any time. Likewise, you can make your own pie crust, but for ease I pick up some frozen pre-made deep dish pie crusts. Thank you Tenderflake. 😉

Lobster Quiche is part of our Christmas morning brunch. I also make Ham and Cheese Frittata as my step-father is allergic to lobster. Along with Sunshine Fruit Salad, sausages and Pioneer Woman cinnamon rolls, and you can see I take the Christmas Day menu seriously. Let the feasting begin!

You start by sprinkling the shredded Jarlsberg cheese in the bottom of the pie crust. I try to buy a big block of Jarlsberg at Costco if I can, as it is much cheaper, than buying smaller packages and will do you for several quiches.

Then you place your lobster meat on top of the shredded cheese. You can cut the meat up a bit, or just leave it as is.

Then finish off by adding all your liquid from the lobster can, eggs and whipping cream. I generally make 2 at once…see note in the recipe.

Lobster Quiche

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings 6

Ingredients

  

• 1 9-inch pie shell unbaked
• 2 cups Jarlsberg Cheese grated
• 1/2 can lobster meat
• 3 eggs
• whipping cream

Instructions

 

• Drain lobster, reserving liquid
• Chop lobster meat
• Add eggs to resrved liquid from the lobster
• Add whipping cream until it makes 1 1/2 cups and whisk all together
• Sprinkle shredded Jarslberg cheese so it covers the bottom of the pie crust
• Place lobster meat on top of the shredded cheese
• Slowly pour liquid into the pie shell
• Bake at 325F for 45 min, the edges should be starting to brown and the centre appears set
• Let stand for 10 minutes

Note

• You can make 2 quiches by increasing the eggs to 6 and making 3 cups of liquid (lobster juice and whipping cream) Split the lobster meat between the 2 quiches

You can also freeze your baked lobster quiche.  Reheat straight from the freezer—just unwrap and reheat on 350 for about 25 minutes until heated through.

Lobster Quiche is lovely served warm with a side salad. It makes a great addition to any holiday table, but is a delicious and decadent option, any time of the year.

Have you ever made lobster quiche? Any favourite holiday brunch recipes that are part of your families traditions? Leave a comment and let us know. 🙂