Lobster Quiche

Fresh lobster in a silky cream custard with Gruyere cheese, a splash of sherry, and a whisper of nutmeg. This is quiche at its most luxurious, and every element earns its place in the filling.

The tomato paste is subtle but clever. Just a tablespoon mixed into the beaten eggs adds a faint rosy color and a background savory depth that complements the lobster without tasting like tomato. The cream gets scalded (heated just below boiling) before combining with the eggs, which gives the custard a smoother, more velvety set.

Scallions sauteed in butter with the lobster meat add a mild onion sweetness. The shell gets a brief blind bake before filling, which prevents a soggy bottom and gives the crust a head start on crisping.

Pro Tips

• Break the lobster into small chunks, not shreds. You want visible pieces of lobster in every slice, not meat lost in the custard.
• Scald the cream but let it cool slightly before adding to the eggs. Pouring it in boiling hot will cook the eggs prematurely.
• Bake until the center jiggles slightly but isn’t liquid. The residual heat sets the custard as it cools. Overbaking makes the filling rubbery and grainy.
• Let the quiche rest 10 to 15 minutes before slicing. A hot quiche runs when cut; a rested one holds its shape.

Variations

• Use lump crabmeat or large shrimp instead of lobster for a more affordable but equally elegant quiche.
• Swap Gruyere for Swiss cheese if Gruyere isn’t available. The flavor is milder but the melting properties are similar.
• Add a teaspoon of Dijon mustard to the egg mixture for a subtle, tangy bite.