Lobster Swiss Chive Quiche

This lobster quiche is a delightful blend of rich seafood and creamy, cheesy custard that makes any meal feel special. Its flaky crust perfectly houses the tender lobster and silky filling creating an indulgent yet approachable dish that shines at brunch or dinner.

I first prepared this quiche to celebrate a special occasion and was amazed at how the flavors came together. It quickly became a go-to recipe for holidays and weekend gatherings.

Ingredients You Need

• Pre-made pie crust: provides a flaky and buttery foundation saving prep time, look for a high-quality crust with real butter
• Cooked lobster meat: brings freshness and a subtle sweetness, opt for fresh or sustainably sourced lobster for best results
• Heavy cream: adds richness and creaminess to the filling, choose full-fat for the smoothest texture
• Large eggs: bind everything together creating the essential custard base
• Shredded Swiss cheese: lends a mild nutty flavor and melts beautifully
• Salt: enhances flavor balance
• Black pepper: adds a gentle kick without overpowering
• Fresh chives: brighten the dish with a mild oniony note, pick firm and vivid green stalks

Detailed Cooking Directions

Build The Crust:

Preheat your oven to 375 degrees Fahrenheit. Place the pre-made pie crust in a pie dish and prick the bottom gently with a fork to prevent bubbling during baking. Bake for 10 minutes until slightly firm and set aside to cool slightly.

Mix The Custard:

In a mixing bowl whisk together the eggs and heavy cream until fully blended and smooth. Add the salt, black pepper, and chopped fresh chives stirring gently to distribute the seasoning evenly.

Layer The Filling:

Spread the chopped cooked lobster meat evenly across the bottom of the partially baked crust. This helps ensure every bite has a good amount of lobster.

Combine And Bake:

Pour the egg and cream mixture over the lobster filling carefully and evenly. Sprinkle the shredded Swiss cheese evenly over the top to create a golden crust when baked. Place the quiche in the oven and bake for 30 to 35 minutes or until the custard is set in the center and the cheese is lightly golden.

Rest And Serve:

Remove the quiche from the oven and allow it to cool for a few minutes to let the custard settle. Slice into six generous pieces and serve warm for the best flavor and texture.

Swiss cheese is a favorite for its smooth melt and mild flavor that complements but does not overpower lobster. One memorable moment was bringing this quiche to a family gathering where it vanished faster than any dish before.

Smart storage tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven to preserve the flaky crust and creamy texture rather than using the microwave which can make it soggy. For longer storage, wrap well and freeze for up to one month and thaw overnight before reheating.

Ingredient variations

Try swapping Swiss cheese with Gruyère or fontina for a different but equally delicious cheese profile. Add a teaspoon of fresh lemon zest to the custard to brighten the seafood flavor. Incorporate finely chopped spinach or asparagus for a seasonal vegetable boost without distracting from the lobster centerpiece.

Perfect pairing ideas

Serve alongside a crisp green salad dressed with lemon vinaigrette for a refreshing contrast. A glass of chilled Chardonnay or a light Pinot Noir pairs beautifully with the rich flavors of this quiche. Light roasted potatoes or a delicate risotto can round out the meal for guests who want a more substantial plate.

This lobster quiche is a true testament to how simple ingredients can create something luxurious. Every time I make it, I am reminded of cozy weekend brunches with loved ones that linger long after the last bite. The balance between buttery crust, sweet lobster, and creamy custard always brings a sense of comfort and celebration to the table.

Frequently Asked Questions

→ How do I prevent the pie crust from getting soggy?

Pre-baking the pie crust for 10 minutes before adding the filling helps keep it crisp and prevents sogginess.

→ Can I use fresh lobster instead of cooked lobster meat?

Yes, fresh lobster can be cooked and chopped before using, ensuring it’s fully cooked and tender.

→ What cheese works best in this quiche?

Swiss cheese adds a mild, nutty flavor that complements the lobster and creaminess of the custard well.

→ How can I tell when the quiche is done baking?

The quiche is properly baked when the filling is set in the center and the top turns lightly golden.

→ Are chives important for flavor in this dish?

Chopped fresh chives add a subtle onion-like freshness that brightens the rich, creamy filling.