Best Lobster Quiche Recipes

JULIA CHILD'S SHRIMP OR LOBSTER OR CRAB QUICHE

Steps:

• Preheat oven to 375 degrees.
• Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned.
• Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper.
• Add wine, raise heat and boil for a minute. Allow to cool slightly.
• Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning.
• Pour mixture into pastry shell and sprinkle the cheese over it.
• Bake in upper third of preheated oven for 25 to 30 minutes, until quiche has puffed and browned.

LOBSTER QUICHE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, sprinkle the fresh lobster meat evenly across the bottom of the pie shell. Evenly distribute the smoked gouda and scallions over the lobster meat.
• In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the lobster, gouda, and scallions.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for 15 minutes before serving.
• Cooked Lobster Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

LOBSTER QUICHE

Steps:

• For the crust. Mix together the flour and salt.
• Using a pastry fork cut in the butter until mixture resembles coarse sand. Mix in just enough ice water to form a ball.
• Wrap the pastry in plastic wrap and refrigerate for 1 hour.
• Roll out the chilled dough on a lightly floured board the line pie pan with the pastry. Cover with plastic wrap and refrigerate until ready to use.
• Preheat your oven to 350°F.
• Finely chop the onion and saute in a little butter. Once onion is almost clear, crush the galic and stir in; then remove from heat.
• In a large bowl, beat the eggs thoroughly.
• Add the half-and-half and beat again.
• Stir in the lobster meat, Swiss cheese and Cheddar cheese.
• Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.
• Pour into a pie crust that is lining a 9-inch quiche pan.
• Bake for 45 minutes or until the quiche is set.
• Allow to cool for 5 minutes before slicing.

LOBSTER QUICHE

Steps:

• Combine cracker crumbs and 1/4 cup melted butter.
• Press crumb/butter mixture onto bottom of a deep dish pie pan or baking dish.
• Set aside.
• Filling: Beat cream cheese& mayo until well incorporated.
• Beat in eggs, one at a time.
• Slowly add milk, until blended.
• Stir in lobster.
• Pour mixture into prepared pan.
• Sprinkle w/ cheese and S& P.
• Bake at 300 F for 80 minutes.
• Turn oven off and let set in the oven for 1 hour.
• Cool completely on a wire rack.
• Cover and chill at least 4 to 8 hours in fridge.

CREAMY LOBSTER BACON SPINACH QUICHE RECIPE - (4.3/5)

Steps:

• Begin with making lobster stock. In a small pan add lobster with 1/2 cup of water cover simmer 10 minutes on low. Remove lobster, remove shells return shells to pan uncovered simmer on very low for 30 minutes ...viola lobster stock Prep 10 x 3 inch quiche pan with crust In a large bowl mix eggs, add all the following ingredients save the lobster for last so it does not break up when stirring. Bake 10 minutes in a preheated 400 degree oven, reduce to 350 bake another 40-50 minutes when center of quick=he has risen the quiche will be done. Let cool for at least a half hour. Serve

LOBSTER QUICHE KATO STYLE

Steps:

• Preheat oven to 325°F.
• Blend cream, milk, clam juice and eggs together with whisk.
• Add lobster to bottom of pastry shell.
• Scatter the peppers, onions and grated cheese over the lobster meat.
• Add the custard mixture to the pastry shell.
• Season lightly with the salt, pepper and nutmeg.
• Bake at 325°F for 45 minutes.

AMAZING LOBSTER CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 and spray a square baking pan with cooking spray.
• Saute scallions in white wine until soft. Distribute evenly in prepared pan.
• Dot pan with avocado pieces and lobster on top of scallions. Dot with brie cut into pieces around the other ingredients.
• In a blender, combine eggs, egg whites, cream and almond milk.
• Gently pour mixture over ingredients in pan. Sprinkle with basil and black pepper.
• Bake at 350 for 35 to 40 minutes depending on your oven. Quiche is done when middle springs back and it's slightly browned.

LOBSTER QUICHE

Steps:

• Heat olive oil over medium low heat in a medium sauté pan and sauté the leek and mushrooms until soft.
• In a mixing bowl beat the eggs with the cream and the milk.
• Add salt, pepper, dill and nutmeg.
• Place the leek, mushroom, lobster, scallion and cheese into the pie shell.
• Pour batter on top and shake evenly.
• Cook in a preheated 375° oven for 30-35 minutes.

JULIA CHILD'S SHRIMP OR LOBSTER OR CRAB QUICHE RECIPE - (3.9/5)

Steps:

• Preheat oven to 375 degrees. Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned. Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper. Add wine, raise heat and boil for a minute. Allow to cool slightly. Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning. Pour mixture into pastry shell and sprinkle the cheese over it. Bake in upper third of preheated oven for 25 to 30 minutes, until quiche has puffed and browned.

LOBSTER QUICHE

Steps:

• For Crust: Mix together the flour and salt. Using a pastry fork or food processor, cut in the shortening until the mixture resembles coarse sand. Mix in just enough ice water to form a ball. Wrap the pastry in plastic wrap and refrigerate for 1 hour. Roll out the chilled dough on a lightly floured board to 1/8-inch to 1/4-inch thickness. Line a 9-inch quiche pan with the pastry, cover with plastic wrap, and refrigerate until ready to use. For Filling: Preheat oven to 350°. In a large bowl, beat the eggs well. Add the half-and-half and beat again. Stir in the lobster meat and cheeses. Set aside. Chop the onion fine and sauté in a little butter. When the onion is almost done, crush the garlic and stir in; remove from heat. Add the onion and garlic, dry mustard, herbs, salt, and pepper to the lobster mixture and combine well. Pour into the quiche crust and bake at 350° for 45 minutes. Cool on a rack for 5 minutes before slicing.