• 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