Lobster Quiche



  • 1 deep dish frozen pie crust
  • 1 cup Monterrey Jack cheese
  • ¾ stick butter, melted
  • 2 teaspoons minced garlic
  • 2 cups cooked lobster meat, chopped into bite size pieces
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon dried tarragon
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup fresh breadcrumbs
  • 3 large eggs
  • 1 ½ cups half and half
  • 1 tablespoon Parmesan cheese
  • A sprinkle of Paprika

Preheat oven to 375 degrees.

Sprinkle Monterrey Jack cheese over pie crust. Melt butter in skillet over medium heat. Add garlic; cook 30 seconds being careful not to burn. Add lobster, parsley, tarragon, salt and pepper. Reduce heat to low and cook 3 minutes. Remove from heat. Stir in the breadcrumbs. Pour lobster mixture into pie crust. Whisk eggs and half and half and pour over lobster.

Bake 30 minutes.

Sprinkle with Parmesan cheese and a sprinkle of paprika. Return to oven for 10-15 minutes until toothpick comes out clean. Cook for 5 minutes before cutting into wedges.

Serves 6.

Vicki Barrett is the innkeeper and owner of the Inn on the Ocean in Ocean City, MD. She published a cookbook a few years ago. It is titled Everything New Under the Sun and is available for purchase at the Inn, 1001 Atlantic Avenue, on the boardwalk.

Chef: Vicki Barrett


Your browser is out-of-date!

Update your browser to view this website correctly.

Get More Information