Best 3 Amazing Lobster Crustless Quiche Recipes

Indulge in a culinary masterpiece with our delectable lobster crustless quiche, a harmonious blend of rich flavors and textures. This exceptional dish features a creamy custard filling generously filled with succulent lobster meat, nestled in a golden-brown, flaky crust made from scratch. Experience the luxuriousness of each bite as the creamy filling melts in your mouth, complemented by the tender lobster pieces. The quiche is not only a feast for the taste buds but also a visual delight, adorned with vibrant herbs and colorful vegetables. Elevate your brunch, lunch, or dinner with this elegant dish, perfect for special occasions or everyday indulgence. Additionally, discover variations of this classic recipe, including a vegetarian option with roasted vegetables and a gluten-free version with an almond flour crust.

Let's cook with our recipes!

CRUSTLESS QUICHE MASTER RECIPE

Crustless Quiche Master Recipe image

Provided by Food Network Kitchen

Categories main-dish

Time 2h20m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter, softened
2 tablespoons finely grated Parmesan cheese
1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
2 tablespoons unsalted butter or extra-virgin olive oil
2 cups half-and-half
2 large eggs
2 large egg yolks
1/2 teaspoon kosher salt
Freshly ground black pepper
Freshly grated nutmeg
Pinch cayenne or paprika
2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
3/4 cup chopped crisp bacon, diced ham or salami
1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach

Steps:

Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

LOBSTER QUICHE

Lobster Quiche image

Categories Brunch Bake Lobster Summer Pastry

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 11

Ingredients

Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
1/4 cup heavy cream (to glaze the crimped pie edges)
Filling
1/2 pound fresh lobster meat (if purchasing whole lobsters, about three 1-pound lobsters yield 1/2 pound of lobster meat)
1 cup shredded smoked gouda cheese
1/4 cup chopped scallions
3 large eggs
1/2 cup half-and-half
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 425°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
To prepare the filling, sprinkle the fresh lobster meat evenly across the bottom of the pie shell. Evenly distribute the smoked gouda and scallions over the lobster meat.
In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the lobster, gouda, and scallions.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for 15 minutes before serving.
Cooked Lobster Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

AMAZING LOBSTER CRUSTLESS QUICHE

Amazing Lobster Crustless Quiche image

This is a great way to make quiche a low carb way. The combination of ingredients produces a phenomenal taste. Friendly for diabetics, too.

Provided by Laurie Gordon @LPGordon

Number Of Ingredients 11

Ingredients

2 bunch(es) scallions, chopped
1/4 cup(s) dry white wine
1 - ripe avocado, cut into small pieces
- light brie cheese, amount depending on taste
1 - cooked lobster with meat removed and chopped (you can also sub in imitation lobster, but the real thing is, well, the real thing!)
4 - eggs
3 - egg whites
1/8 cup(s) light cream
1/8 cup(s) unsweetened almond milk
2 tablespoon(s) finely chopped fresh basil
1 pinch(es) black pepper

Steps:

Preheat oven to 350 and spray a square baking pan with cooking spray.
Saute scallions in white wine until soft. Distribute evenly in prepared pan.
Dot pan with avocado pieces and lobster on top of scallions. Dot with brie cut into pieces around the other ingredients.
In a blender, combine eggs, egg whites, cream and almond milk.
Gently pour mixture over ingredients in pan. Sprinkle with basil and black pepper.
Bake at 350 for 35 to 40 minutes depending on your oven. Quiche is done when middle springs back and it's slightly browned.

Tips:

For a richer flavor, use full-fat cream and milk.
If you don't have a lobster tail, you can use 1 cup of cooked lobster meat.
Thaw the frozen lobster tail in the refrigerator overnight or in a bowl of cold water for 30 minutes.
To cook the lobster tail, place it in a pot of boiling water and cook for 5-7 minutes, or until the meat is cooked through.
Remove the lobster meat from the shell and chop it into small pieces.
For a crispy quiche crust, use a combination of crushed Ritz crackers and melted butter.
If you don't have Ritz crackers, you can use another type of cracker, such as saltine crackers or graham crackers.
To make the quiche filling, whisk together the eggs, milk, cream, salt, and pepper.
Add the cooked lobster meat, cheese, and vegetables to the quiche filling and mix well.
Pour the quiche filling into the prepared pie plate.
Bake the quiche in a preheated oven at 375°F for 30-35 minutes, or until the filling is set and the top is golden brown.
Let the quiche cool for 10 minutes before serving.

Conclusion:

This lobster crustless quiche is the perfect dish for special occasion. It's easy to make and absolutely delicious. The combination of lobster, cheese, and vegetables creates a quiche that is both flavorful and satisfying. Serve it for brunch, lunch, or dinner, and your guests will be sure to enjoy it.