This Lobster, Asparagus and Gruyere quiche is an elegant brunch centerpiece—rich, savory, and surprisingly simple to make. Serve it with a glass of champagne and a crisp salad dressed with a light lemon-Dijon vinaigrette for a complete, celebratory meal.
Lobster sounds fancy, but it’s easy to prepare—similar to cooking shrimp. If lobster isn’t available, large shrimp chopped into bite-sized pieces work well. You only need about 1 cup of cooked lobster meat, which is usually the meat from two 5–6 oz tails. To cook lobster tails, choose a saucepan with a tight-fitting lid that comfortably holds the tails. Add enough water so there is about an inch of water once the tails are placed in the pan, and season the water with a pinch of salt. Cover and cook for about 5 minutes, until the lobster meat is plump and opaque. Remove the tails immediately and rinse with cold water to halt the cooking—this prevents the meat from becoming tough. When cooled, remove the meat from the shells, pat dry, and chop into bite-sized pieces.
Roast the asparagus while you prepare the lobster. Toss trimmed asparagus spears with a drizzle of olive oil, a pinch of salt and pepper, then roast on a baking sheet until tender—usually about 15–20 minutes depending on thickness. Let cool and cut into 2-inch pieces.
Once the lobster and asparagus are ready, assemble the quiche filling and bake. In about 45 minutes you’ll have an impressive brunch dish that’s perfect for a family gathering or entertaining guests.
If you enjoy quiches, consider other brunch-worthy options like a weekend breakfast casserole or a deep-dish bacon and broccoli quiche for variety.
Lobster Asparagus and Gruyere Quiche
Ana Coronado
February 16, 2020
Pin Recipe
30 mins
45 mins
1 hr 15 mins
Breakfast
French
6
352 kcal
Ingredients
- 1 pie shell (frozen)
- 3 eggs, beaten
- 1 1/2 cups whole milk
- 1/4 cup green onion, chopped
- 1/4 tsp salt
- 1/8 tsp fresh ground pepper
- 1 dash nutmeg
- 1 cup lobster, meat only
- 1 1/2 cups gruyere, shredded
- 1 tbsp all-purpose flour
- 1 cup asparagus, roasted and chopped
Instructions
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Prepare asparagus: Trim and wash spears, toss with a little olive oil, salt and pepper. Roast on a baking sheet until tender (about 15–20 minutes). Let cool and chop into 2-inch pieces.
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Prepare lobster: Place lobster tails in a saucepan with about 1 inch of salted water. Cover and cook 5 minutes or until the meat is opaque. Immediately rinse with cold water to stop cooking. Remove meat from shells, pat dry, and chop into bite-size pieces.
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Preheat oven to 325°F (160°C).
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In a bowl, whisk together beaten eggs, milk, chopped green onions, salt, pepper, and a dash of nutmeg.
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In a separate bowl, toss shredded Gruyere with the flour so the cheese is evenly coated. Stir the cheese into the egg mixture.
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Fold roasted asparagus and chopped lobster into the custard mixture.
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Pour the filling into the frozen pie shell and bake 35–45 minutes, until the top is golden and a knife inserted in the center comes out clean.
Notes
Nutritional values are approximate and intended as a guide.
Nutrition
Calories:
352
kcal
Nutritional information is calculated online and should be used as a guide.
brunch, lobster, quiche
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