Lobster Quiche

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Lobster Quiche

A festive blend of cubed lobster meat, chopped green pepper; chunks of fresh tomato, and grated Jarlsberg cheese. –The Birchwood Inn, Temple, New Hampshire

Yield: Serves 8 as main course or 12 as appetizer


  • 1 green pepper, chopped fine
  • 1/2 small onion, chopped fine
  • 1 tablespoon basil
  • 1 clove garlic, minced
  • 1/4 cup parsley flakes
  • 1 tablespoon chives
  • 1/4 pound butter
  • 1 whole egg
  • 2 egg yolks
  • 1/2 cup mayonnaise
  • 3/4 pound Jarlsberg cheese, grated
  • 2 fresh tomatoes, seeded and cut in chunks
  • 3/4 pound fresh lobster meat, cut in cubes
  • 10-inch pie shell, unbaked
  • Bread crumbs
  • Paprika


Sauté green pepper, onion, basil, garlic, parsley, and chives in butter. Mix egg and yolks with mayonnaise in bowl. Add cheese and tomatoes. Add lobster and sautéed herbs and vegetables, and mix well. Place in pie shell. Sprinkle with bread crumbs and paprika. Bake at 350 degrees F for 45 minutes.

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