Lobster Asparagus and Gruyere Quiche

This Lobster, Asparagus and Gruyere quiche is the ultimate brunch dish. Rich and flavorful and just the right amount of special. Best of all, easy to make. Serve with a beautiful glass of champagne and some simply (Easy Lemon Dijon Dressing) dressed greens.

Let’s start with the lobster. Don’t let this intimidate you. It’s truly an easy seafood to cook and prepare, much like cooking shrimp. And, if you can’t find lobster, large shrimp work great here too, just make sure they are chopped into smaller pieces. So start with a saucepan with a tight lid, large enough to accommodate your lobster tails. We only need a cup of cooked meat so typically, 2 tails around 5-6 oz will do. The raw weight will be heavier because it includes water and the shell. Add enough water so that when the tail are in the pan there is about 1 inch of water. Add some salt. Place the tails in the saucepan with the lid on. Cook about 5 minutes until the lobster is plump and opaque. When they are done, remove at rinse with cold water right away to stop the cooking. Remember, they will be in the quiche, so we really don’t want to overcook. Now, take the cooled meat away from the shells. Once removed from the shells, dry any excess liquid and chop into bite size pieces.

From here, follow the recipe for the quiche. In about 45 minutes you will have an impressive, brunch dish that your family or guests will thoroughly enjoy!

Another great brunch dish is our Weekend Breakfast Casserole or Deep Dish Bacon and Broccoli Quiche. Easy and great as another breakfast option.

Lobster Asparagus and Gruyere Quiche

Ana | Claudia’s Table

Impressive easy to make brunch quiche

3.93 from 26 votes

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Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Breakfast

Cuisine French

Servings 6

Calories 352 kcal

Ingredients

  

1x2x3x

• 1 pie shell frozen
• 3 eggs beaten
• 1 1/2 cups milk whole
• 1/4 cup green onion chopped
• 1/4 tsp salt
• 1/8 tsp pepper fresh ground
• 1 dash nutmeg
• 1 cup lobster meat only
• 1 1/2 cups gruyere shredded
• 1 tbsp flour all purpose
• 1 cup asparagus roasted

Instructions

 

• Prepare Asparagus as follows:
• Place washed and dried Asparagus spears on a baking sheet, with a drizzle of olive oil, salt and pepper. Roast until tender about 20 minutes depending on the thickness of the asparagus. Allow to cool and chop into 2 inch pieces. While this is cooking, start the lobster.
• Prepare Lobster as follows:
• So start with a saucepan with a tight lid, large enough to accommodate your lobster tails. We only need a cup of cooked meat so typically, 2 tails around 5-6 oz will do. The raw weight will be heavier because it includes water and the shell. Add enough water so that when the tail are in the pan there is about 1 inch of water. Add some salt. Place the tails in the saucepan with the lid on. Cook about 5 minutes until the lobster is plump and opaque. When they are done, remove at rinse with cold water right away to stop the cooking. Remember, they will be in the quiche, so we really don't want to overcook. Now, take the cooled meat away from the shells. Once removed from the shells, dry any excess liquid and chop into bite size pieces.
• Preheat oven to 325 degrees
• In a bowl, combine beaten eggs, milk, green onions, salt, pepper and nutmeg.
• In a separate bowl, combine shredded cheese and flour. Combine until evenly coated.
• Add cheese and flour mixture to egg mixture. Mix well.
• Add roasted asparagus and lobster meat to egg and cheese mixture. Combine.
• Pour mixture into frozen pie shell.
• Bake for 35-45 minutes. Quiche will be done when golden and knife comes out clean when inserted.

Notes

Nutrition

Calories: 352kcal

Nutritional information is calculated online and should be used as a guide.

Keyword brunch, lobster, quiche

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