Crustless Lobster Quiche

Treat yourself to this scrumptious crustless lobster quiche, packed with Legal Sea Foods Gulf of Maine sweet and tender lobster!

Recipe by @chicagolovespanini

Lobster Quiche


  • 1 lb Lobster Meat, thawed as per package instructions
  • 4 tbsp Garlic Herb Butter, divided + extra to butter the pan
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup freshly grated kashkaval or sharp cheddar cheese, divided
  • 1 medium-size bell pepper (any color), chopped
  • 5 cherry tomatoes, halved, or 1 medium-size tomato, chopped
  • 2 tbsp chopped fresh chives
  • Salt and pepper to taste


  • Preheat oven to 350F. Butter a 9in quiche or tart pan.
  • Melt 2 tbsp butter in a skillet. Sauté the lobster meat in butter for a couple of minutes. Remove lobster from skillet and place in buttered quiche/tart pan.
  • Whisk the eggs in a medium size mixing bowl. Add milk, heavy cream, chives, salt and pepper, and whisk again until combined. Pour mixture over lobster in the pan. Distribute 1/2 cup grated cheese evenly over the mixture.
  • Place quiche/tart pan in the preheated oven. While the quiche is baking, melt the remaining 2 tbsp butter in the skillet. Add bell pepper and tomatoes and sauté for 3-5 minutes, or until soft.
  • After 20 minutes of baking, take quiche out of oven. Distribute the sautéed veggies and then the remaining cheese evenly over the top. Return to the oven to bake for another 20 minutes or until golden-brown. Serve hot with salad of choice.
  • Enjoy!


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