This Lobster, Asparagus and Gruyere quiche is an elegant, flavor-forward brunch centerpiece. It combines sweet lobster meat, tender roasted asparagus and nutty Gruyere in a creamy, lightly seasoned egg custard. The result is rich and satisfying without being fussy, and it’s surprisingly easy to prepare. Serve slices with lightly dressed greens and a glass of sparkling wine for a relaxed special-occasion brunch.
If lobster sounds intimidating, don’t worry — it’s as straightforward to cook as large shrimp. The recipe below calls for about one cup of cooked lobster meat, which is typically achieved with two 5–6 ounce lobster tails. If lobster is unavailable, large shrimp make a fine substitute; chop them into bite-sized pieces so they distribute evenly through the quiche.
This quiche comes together in roughly an hour from start to finish, including roasting the asparagus and cooking the lobster. The finishing bake sets the custard and melds the cheese with the seafood and vegetables to produce a golden, fragrant tart that slices cleanly and presents beautifully.
Lobster Asparagus and Gruyere Quiche
An impressive yet simple quiche that is perfect for brunch or a light lunch. The combination of lobster, roasted asparagus and Gruyere creates a luxurious but balanced filling.
Ingredients
- 1 frozen pie shell
- 3 eggs, beaten
- 1 1/2 cups whole milk
- 1/4 cup green onion, chopped
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 1 dash nutmeg
- 1 cup lobster meat, cooked (meat only), chopped into bite-sized pieces
- 1 1/2 cups Gruyere, shredded
- 1 tbsp all-purpose flour
- 1 cup asparagus, roasted and cut into 2-inch pieces
Instructions
- Prepare the asparagus: Wash and dry the spears. Toss with a drizzle of olive oil, a pinch of salt and pepper and spread on a baking sheet. Roast at 400°F (200°C) until tender, about 15–20 minutes depending on thickness. Allow to cool, then chop into roughly 2-inch pieces. Set aside.
- Cook the lobster: Use a saucepan with a tight-fitting lid large enough for the tails. Add about 1 inch of water and a pinch of salt. Place two lobster tails (5–6 oz each) in the pan, cover and steam for about 5 minutes until the meat is plump and opaque. Immediately rinse under cold water to stop the cooking. Remove meat from shells, pat dry and chop into bite-sized pieces. (If using cooked lobster from the market, simply chop and pat dry.)
- Preheat the oven: Set the oven to 325°F (165°C).
- Make the custard: In a mixing bowl, whisk together the beaten eggs, milk, chopped green onions, salt, pepper and nutmeg until well combined.
- Prepare the cheese: In a separate bowl, toss the shredded Gruyere with the tablespoon of flour so the cheese is evenly coated; this helps suspend the cheese in the custard and prevents it from sinking.
- Combine filling: Stir the cheese and flour into the egg mixture. Fold in the roasted asparagus and chopped lobster meat until everything is evenly distributed.
- Fill the pie shell: Place the frozen pie shell in a pie plate if not already in one. Pour the filling into the shell, taking care not to overfill.
- Bake: Bake for 35–45 minutes, until the top is golden and a knife inserted in the center comes out clean. Allow the quiche to rest for 10–15 minutes before slicing so the custard finishes setting.
Notes & Tips
• Lobster: Two 5–6 ounce tails yield roughly the 1 cup of cooked meat called for. If substituting shrimp, use similar volume and chop into small pieces. • Pie shell: If using a store-bought frozen shell, follow package instructions for thawing before filling. A homemade crust also works and can add extra flavor. • Cheese: Gruyere gives a nutty, slightly sweet profile; if unavailable, you can try Emmental or a mild Swiss, but the texture and flavor will vary slightly. • Don’t overcook the lobster: Par-cooked lobster that is then baked in the quiche will remain tender; that’s why the quick steaming and immediate cooling step is recommended.
Make-Ahead and Storage
You can assemble the quiche up to a day ahead and keep it covered in the refrigerator; bake from chilled, adding a few extra minutes to the baking time if needed. Leftovers keep well for 2–3 days in an airtight container in the refrigerator and reheat gently in a low oven or in slices in a skillet. To freeze, wrap whole cooled quiche tightly and freeze for up to one month; thaw in the refrigerator before reheating.
Serving Suggestions
Serve warm or at room temperature with a crisp green salad tossed with a bright vinaigrette (for example, a lemon-Dijon dressing), fresh fruit and sparkling wine for a celebratory brunch. A light herb garnish such as chives or tarragon complements the richness of the filling.
Nutrition
Calories: 352 kcal (per serving, approximate)
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