I consider it a great privilege to live in Prince Edward Island that boasts fabulous fresh seafood. Lobster fishing is a significant economic driver for the Island with many Islanders working in different aspects of the industry. Having access to fine fresh seafood, such as lobster, means I get to develop all kinds of wonderful tasty recipes for seafood. Today, I am sharing my recipe for Lobster, Asparagus, and Mushroom Quiche. This quiche makes a lovely meal for brunch, lunch, or supper, served with a simple green salad dressed with a light vinaigrette.
I think you’ll find my recipe method is fairly comprehensive and self-explanatory but there are a few hints and tips I can offer for successfully making this quiche.
Quiche Pan – A quiche pan that is either 9½“ (24cm) or 10” (25cm) wide and 2” (5cm) deep (and preferably with a removable bottom) will be needed for this recipe. This will accommodate the amount of filling in the recipe and result in a quiche that cuts out into slices that have a good appreciable depth. Be sure that each crevice in the quiche pan is adequately greased to ensure successful removal of the quiche for slicing. Choosing a pan with a removable bottom is a real benefit for removing the quiche intact from the pan.
Pastry – Make the pastry first as it will need refrigeration time before blind baking (aka par-baking) it. Blind baking the crust before adding the filling gives the quiche crust a better chance of not becoming soggy when the custard is added.
Pre-Prep Work – I am a big advocate of pre-prepping various aspects of making the quiche. This makes the actual making of the quiche go faster and more efficiently and also ensures that no ingredient is left out. Do the pre-prep work while the pastry is chilling.
Set out the eggs and dairy and allow them to come to room temperature. Slice the mushrooms. Snap off woody ends of asparagus. Chop the onion. Blot lobster in tea towel to remove excess moisture. Chop lobster into bite-sized pieces (and refrigerate until needed). Mix seasonings together in a small prep bowl. Prepare the cheeses. In small bowl, toss the cheeses together with the ½ tablespoon of cornstarch. This will keep the cheeses from clumping together and will also help add structure to the custard base. Measure out ¼ cup fine breadcrumbs.
Lobster – Fresh cooked lobster is recommended for this recipe because, simply, fresh is always best! However, I know not everyone lives near where lobster fishery occurs so, if fresh lobster is not available, then the quiche can be made with frozen lobster meat that has been thawed and very well blotted dry. Too much water from the lobster will destroy the creaminess of the quiche custard and potentially make the quiche watery/soupy.
Note that my recipe calls for ½ pound (227g) of lobster meat. This means the lobster meat called for in this recipe is weighed after the lobster has been cooked and the meat removed from the shell. It is difficult to say, conclusively, just how many pounds of lobster in the shell will be needed to get ½ pound of lobster meat as the quality of the lobster varies and some lobsters are well-filled with meat while others will have a significant amount of water in them and not so much meat. As a general gauge only, I usually figure on at least 2 pounds of lobster in the shell to yield about ½ pound of lobster meat. Again, that’s just a very general guideline as it depends on how well filled with meat the lobsters are.
Some fish markets (at least here in PEI), during the two active lobster fishing seasons, will sell the fresh lobster meat already cleaned from the shell (seen in photo above). This, naturally, would guarantee the exact amount of lobster meat because the meat is generally sold by the pound. The other advantage is there is no mess involved with cleaning the lobsters! Just be sure to blot the lobster dry so no excess moisture makes its way into the quiche.
Coarsely chop the lobster into bite-sized chunks; don’t mince or shred it. You want to see identifiable chunks of lobster in this Lobster Quiche!
Dairy – This recipe calls for 18% cream which will add richness to the quiche custard base and lend creaminess to the filling. Fat-reduced dairy products are not recommended for this quiche. In fact, if you want to up the level of luxuriousness, you could substitute part of the amount of 18% cream called for in the recipe with the same amount of whipping cream. Make sure the dairy products are at room temperature which will make them easier to blend with the other ingredients.
Asparagus – You will need to have about 8 oz/227g of asparagus available for this recipe. Snap off and discard the woody ends and weigh out 3 oz/85g of remaining asparagus which needs to be par-cooked then chopped into pieces about 1/3” in length. Place the asparagus in a clean tea towel to blot out excess moisture.
Mushrooms – Cremini mushrooms are recommended for this recipe as they will give an earthiness note to the quiche. White button mushrooms could also be substituted. Ensure the mushrooms, along with the onions, are sweated out in a skillet to draw out their moisture. As with the asparagus and lobster, blot the cooked mushrooms and onions in a tea towel to remove excess moisture that could interfere with the creaminess of the custard filling.
Cheese – I recommend a blend of cheeses in this quiche and ones that would pair well with lobster and asparagus. I use a blend of Gruyere, Gouda, and Parmesan cheeses.
Custard Base – For this quiche, the standard ratio of dairy to eggs is used. That is to say, ½ cup of dairy for each egg called for in the recipe. The custard base is made up of 1½ cups of 18% cream, 3 large eggs (room temperature), Dijon mustard, and a small amount of cornstarch and flour for structure and to reduce potential curdling of the eggs as the quiche bakes. A curated blend of spices complements the quiche’s main ingredients. Use a whisk or immersion blender for combining the custard ingredients.
Breadcrumbs – Use finely ground breadcrumbs to lightly cover the bottom of the par-baked quiche pastry shell. This will help absorb some of the moisture from the quiche custard filling and reduce the chance of a wet crust.
Baking the Quiche – Use the lowest oven rack position for baking the quiche. Start the quiche in a preheated 350°F oven and bake the quiche for 20 minutes before reducing heat to 325°F. Bake the quiche for approximately 40-50 minutes or so longer or until quiche appears set and tanned but the center of the quiche is still ever-so-slightly jiggly and a knife inserted into the center of the quiche comes out clean. Start checking the quiche for doneness around the 50-minute mark of baking. If quiche starts to brown too quickly, tent the quiche loosely with tin foil for the last 15 minutes of baking. Do not overbake the quiche as it may curdle and the lovely custard texture will be lost. Note that baking times given in the recipe are a guideline only as every oven bakes differently.
Can This Quiche Be Frozen?
Yes, the quiche may be frozen, either in whole or in individual slices, after it is baked. I slice the cooled quiche then place the slices on a tray and flash freeze them before packaging them with my food vacuum sealer. To freeze the whole quiche, I would suggest wrapping it in tinfoil then placing it in a large freezer bag or airtight freezer container or, alternatively, using a food vacuum sealer. I recommend freezing the quiche no longer than a couple of months for best flavor and texture.
How Do You Reheat Frozen Quiche?
Let the quiche thaw overnight in the refrigerator. Wrap the slice(s), or whole quiche, in foil and place on a baking sheet. Heat in oven for approximately 20-25 minutes at 350°F (or till warmed to desired temperature) for slices and longer for a whole quiche.
What Do You Suggest Serving With This Quiche?
I recommend serving this quiche with a simple green salad dressed with a light vinaigrette (click here for my recipe). If you wish to pair a wine with this meal, I would suggest a dry white wine such as a Chardonnay or Sauvignon Blanc.
Lobster, Asparagus, and Mushroom Quiche
Pastry:
Pastry for a 9½“x2” (24cm x 5cm) or 10”x2” (25cm x 5cm) deep quiche pan:
Ingredients:
1¾ cups all-purpose flour (or gluten-free 1-to-1 baking flour, if required
1¼ tsp granulated sugar
½ tsp salt
¼ cup cold butter
¼ cup cold lard
½ large egg, beaten (1oz/28g) (reserve and set aside remaining half of beaten egg)
¾ tsp white vinegar
Enough ice-cold water to equal 2/3 cup when combined with the beaten half egg and the vinegar
Filling:
Ingredients:
1 tbsp olive oil
1 tbsp butter
3 oz (85g) cremini mushrooms, sliced
1/3 cup finely chopped onion
8 oz (227g) cooked lobster meat, chopped into bite-sized chunks and blotted dry in tea towel
3 oz (85g) asparagus (weighed after woody ends snapped off) [recommend purchasing apx. 8 oz/227g whole asparagus to get 3 oz/85g after woody ends removed]
3 large eggs, room temperature, lightly beaten
½ tbsp cornstarch
½ tbsp all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
1½ cups – 18% cream, room temperature [See Note 1 below]
2 tsp Dijon mustard
½ tsp dried tarragon
½ tsp dried parsley
Scant ½ tsp garlic salt
¼ – ½ tsp Old Bay Seasoning (optional)
¼ tsp paprika
¼ tsp dried basil
1/8 tsp dried dill
2 oz (57g) shredded Gruyere cheese
1 oz (28g) shredded Gouda
¼ oz (8g) finely grated Parmesan cheese
½ tbsp cornstarch
Freshly ground pepper, to taste
¼ cup fine breadcrumbs
Fresh chopped parsley (optional)
Sprinkle of finely grated Parmesan cheese
Equipment and Supplies Needed:
9½” x 2” (24cm x 5cm) or 10”x2” (25cm x 5 cm) deep quiche pan
Skillet
Saucepan
Shredder/Grater
Pie weights or dried uncooked beans
Parchment Paper
Method:
For Pastry:
In medium-sized bowl, whisk the flour, sugar, and salt together. Cut the butter and lard into small chunks and add to the flour. Toss to coat the fats with the flour mixture. With a wire pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
Lightly beat a large egg in a measuring cup. Remove, reserve, and set aside one-half of the beaten egg in small prep bowl. To the remaining half of the egg, whisk in the vinegar. Add enough ice-cold water to measure 2/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough liquid mixture that the dough clings together and can be formed into a ball. Note that not all of the entire 2/3 cup of liquid will likely be needed. Using too much liquid will result in a hard, tough crust. Do not overwork dough or it will become tough.
Form dough into a flat disk shape, place in sealed plastic bag (or airtight container), and transfer to refrigerator for about 30 minutes to chill. Remove disk from the refrigerator and, on lightly floured surface, roll pastry to desired thickness, generally between 1/16” (1.5mm) and 1/8” (3mm) thick, and large enough in diameter to line a 9½”x2” (24cm x 5cm) or 10”x2” (25cm x 5cm) deep quiche pan. Transfer pastry into pan that has been lightly sprayed with cooking spray or very lightly greased, including each crevice on the pan’s side. Fit pastry snugly into each crevice on pan sides. Roll rolling pin across top of quiche pan to neatly trim excess dough. Dock pastry bottom in several places with fork tines to prevent air pockets from forming while the crust bakes. Refrigerate quiche shell for a minimum of 30 minutes (or place in freezer for 20 minutes or so) to chill in order to reduce pastry shrinkage during baking.
While pastry shell is chilling, position oven rack in lowest rack position and preheat oven to 400°F.
Crumple and distress a piece of parchment paper large enough to mold around the inside of the quiche pan, being careful not to tear the paper and allowing enough overhang by which to grasp it to remove the ceramic pie weights or dried beans that will be placed in it for blind baking and which will be removed part way through the pastry par-baking process. This crumpling/distressing procedure will weaken the parchment paper, allowing it to be more pliable for fitting into the quiche pan. Depending on the quality of parchment paper, repeat with a second piece of distressed parchment paper, if necessary. The paper lining needs to be strong enough to hold the pie weights/dry beans when they are being lifted from the quiche shell part way through the par-baking.
Remove the quiche shell from the refrigerator (or freezer) and place on a rimmed cookie sheet or pizza pan for ease of transfer to and from oven. Carefully fit the distressed parchment paper inside the quiche shell. Repeat with the second layer of parchment paper, if necessary. Add ceramic pie weights or dry uncooked beans, filling the quiche pan about 2/3 to ¾ full, and ensuring the pie weights/dried beans are evenly distributed.
Transfer quiche shell to the oven. Bake quiche shell for 17-18 minutes. Remove shell from oven and carefully remove the pie weights/dried beans and parchment paper and transfer them to a heatproof bowl. Be very careful as the pie weights/dried beans will be hot! As some of the earlier pierced holes in the quiche shell may have filled in during the blind baking process with the pie weights/dried beans, further pierce the quiche shell in several places with the tines of a fork, if necessary, to prevent it from forming air bubbles as it continues to bake.
Beat the reserved one-half beaten egg with a scant 1 tablespoon of milk or water. Using a silicone pastry brush, very lightly brush egg wash over the pastry. Return quiche shell to oven and bake for another 10-12 minutes. Cool shell in pan on wire rack while making filling. Reduce oven temperature to 350°F.
Method for Filling:
Pre-prep: Set out eggs and dairy and allow to come to room temperature. Slice mushrooms. Snap off woody ends of asparagus and cut into pieces approximately 1/3” long. Chop onion. Blot lobster in tea towel to remove excess moisture and chop into bite-sized pieces. Refrigerate lobster until called for in recipe. Mix seasonings together in small prep bowl. Prepare the cheeses. In small bowl, toss the cheeses together with ½ tablespoon of cornstarch. Measure out ¼ cup fine breadcrumbs.
Heat olive oil in skillet over medium heat. When shimmering, add the butter. Add the mushrooms and stir continuously for about 2 minutes then add the chopped onion, continuing to stir mixture for about 2-3 minutes longer, until onions become transparent and mushrooms have released their moisture. Transfer mixture to clean tea towel and blot to remove excess moisture. Set aside in tea towel.
Boil small amount of water with salt in small saucepan. Add the asparagus spears for 1½ minutes then immediately drain and plunge the spears into a bowl of ice-cold water to stop the cooking process. Cool slightly then chop into pieces about 1/3” in size. Place in clean tea towel and blot out excess moisture. Set aside.
In medium-sized bowl, or large measuring cup with spout, whisk the eggs lightly. Whisk in the cornstarch and flour until smooth. Add the cream, Dijon mustard, and seasonings. Set aside.
To assemble:
Place quiche pan on rimmed baking sheet or pizza pan for ease of transfer to and from oven.
Sprinkle ¼ cup fine bread crumbs over slightly cooled quiche base. Distribute the cheese mixture over crumbs followed by the mushroom and onion mixture. Add the layer of lobster followed by the asparagus.
Pour the liquid custard mixture over the ingredients. Top with a sprinkling of Parmesan cheese and chopped fresh parsley.
Transfer quiche to oven, placing it on the center of the rack that is positioned at lowest level (i.e., one rung up from oven bottom). Bake at 350°F for 20 minutes then reduce heat to 325°F and bake for approximately 40-50 minutes or so, or until top of quiche is set and tanned but center of quiche is still ever-so-slightly jiggly and a knife inserted into center of quiche comes out clean. Start checking quiche for doneness around the 50-minute mark of baking. If quiche starts to brown too much, tent loosely with tin foil for the last 15 minutes of baking. Do not overbake quiche as it has the potential to curdle and the lovely custard texture will be lost.
Remove quiche from oven and let stand at least 15-20 minutes to set before removing from pan and cutting.
Yield: Apx. 8 servings
NOTE 1: For a richer custard, substitute part of the 1½ cups of 18% cream with an equal amount of whipping cream.
NOTE 2: Baking times given in this recipe are a guideline as every oven heats differently.
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Lobster, Asparagus, and Mushroom Quiche
Ingredients
Pastry:
- Pastry for a 9½“x2” (24cmx5cm) or 10”x2” (25cmx5cm) deep quiche pan:
Pastry Ingredients:
- 1¾ cups all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
- 1¼ tsp granulated sugar
- ½ tsp salt
- ¼ cup cold butter
- ¼ cup cold lard
- ½ large egg, beaten (1oz/28g) (reserve and set aside remaining half of beaten egg)
- ¾ tsp white vinegar
- Enough ice-cold water to equal 2/3 cup when combined with the beaten half egg and the vinegar
Filling:
Filling Ingredients:
- 1 tbsp olive oil
- 1 tbsp butter
- 3 oz (85g) cremini mushrooms, sliced
- 1/3 cup finely chopped onion
- 8 oz (227g) cooked lobster meat, chopped into bite-sized chunks and blotted dry in tea towel
- 3 oz (85g) asparagus (weighed after woody ends snapped off) [recommend purchasing apx. 8 oz/227g whole asparagus to get 3 oz/85g after woody ends removed]
- 3 large eggs, room temperature, lightly beaten
- ½ tbsp cornstarch
- ½ tbsp all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
- 1½ cups – 18% cream, room temperature [See Note 1 below]
- 2 tsp Dijon mustard
- ½ tsp dried tarragon
- ½ tsp dried parsley
- Scant ½ tsp garlic salt
- ¼ – ½ tsp Old Bay Seasoning (optional)
- ¼ tsp paprika
- ¼ tsp dried basil
- 1/8 tsp dried dill
- 2 oz (57g) shredded Gruyere cheese
- 1 oz (28g) shredded Gouda
- ¼ oz (8g) finely grated Parmesan cheese
- ½ tbsp cornstarch
- Freshly ground pepper, to taste
- ¼ cup fine breadcrumbs
- Fresh chopped parsley (optional)
- Sprinkle of finely grated Parmesan cheese
Instructions
Method For Pastry:
-
In medium-sized bowl, whisk the flour, sugar, and salt together. Cut the butter and lard into small chunks and add to the flour. Toss to coat the fats with the flour mixture. With a wire pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
-
Lightly beat a large egg in a measuring cup. Remove, reserve, and set aside one-half of the beaten egg in small prep bowl. To the remaining half of the egg, whisk in the vinegar. Add enough ice-cold water to measure 2/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough liquid mixture that the dough clings together and can be formed into a ball. Note that not all of the entire 2/3 cup of liquid will likely be needed. Using too much liquid will result in a hard, tough crust. Do not overwork dough or it will become tough.
-
Form dough into a flat disk shape, place in sealed plastic bag (or airtight container), and transfer to refrigerator for about 30 minutes to chill. Remove disk from the refrigerator and, on lightly floured surface, roll pastry to desired thickness, generally between 1/16” (1.5mm) and 1/8” (3mm) thick, and large enough in diameter to line a 9½”x2” (24cm x 5cm) or 10”x2” (25cm x 5cm) deep quiche pan. Transfer pastry into pan that has been lightly sprayed with cooking spray or very lightly greased, including each crevice on the pan’s side. Fit pastry snugly into each crevice on pan sides. Roll rolling pin across top of quiche pan to neatly trim excess dough. Dock pastry bottom in several places with fork tines to prevent air pockets from forming while the crust bakes. Refrigerate quiche shell for a minimum of 30 minutes (or place in freezer for 20 minutes or so) to chill in order to reduce pastry shrinkage during baking.
-
While pastry shell is chilling, position oven rack in lowest rack position and preheat oven to 400°F.
-
Crumple and distress a piece of parchment paper large enough to mold around the inside of the quiche pan, being careful not to tear the paper and allowing enough overhang by which to grasp it to remove the ceramic pie weights or dried beans that will be placed in it for blind baking and which will be removed part way through the pastry par-baking process. This crumpling/distressing procedure will weaken the parchment paper, allowing it to be more pliable for fitting into the quiche pan. Depending on the quality of parchment paper, repeat with a second piece of distressed parchment paper, if necessary. The paper lining needs to be strong enough to hold the pie weights/dry beans when they are being lifted from the quiche shell part way through the par-baking.
-
Remove the quiche shell from the refrigerator (or freezer) and place on a rimmed cookie sheet or pizza pan for ease of transfer to and from oven. Carefully fit the distressed parchment paper inside the quiche shell. Repeat with the second layer of parchment paper, if necessary. Add ceramic pie weights or dry uncooked beans, filling the quiche pan about 2/3 to ¾ full, and ensuring the pie weights/dried beans are evenly distributed.
-
Transfer quiche shell to the oven. Bake quiche shell for 17-18 minutes. Remove shell from oven and carefully remove the pie weights/dried beans and parchment paper and transfer them to a heatproof bowl. Be very careful as the pie weights/dried beans will be hot! As some of the earlier pierced holes in the quiche shell may have filled in during the blind baking process with the pie weights/dried beans, further pierce the quiche shell in several places with the tines of a fork, if necessary, to prevent it from forming air bubbles as it continues to bake.
-
Beat the reserved one-half beaten egg with a scant 1 tablespoon of milk or water. Using a silicone pastry brush, very lightly brush egg wash over the pastry. Return quiche shell to oven and bake for another 10-12 minutes. Cool shell in pan on wire rack while making filling. Reduce oven temperature to 350°F.
Method for Filling:
-
Pre-prep: Set out eggs and dairy and allow to come to room temperature. Slice mushrooms. Snap off woody ends of asparagus and cut into pieces approximately 1/3” long. Chop onion. Blot lobster in tea towel to remove excess moisture and chop into bite-sized pieces. Refrigerate lobster until called for in recipe. Mix seasonings together in small prep bowl. Prepare the cheeses. In small bowl, toss the cheeses together with ½ tablespoon of cornstarch. Measure out ¼ cup fine breadcrumbs.
-
Heat olive oil in skillet over medium heat. When shimmering, add the butter. Add the mushrooms and stir continuously for about 2 minutes then add the chopped onion, continuing to stir mixture for about 2-3 minutes longer, until onions become transparent and mushrooms have released their moisture. Transfer mixture to clean tea towel and blot to remove excess moisture. Set aside in tea towel.
-
Boil small amount of water with salt in small saucepan. Add the asparagus spears for 1½ minutes then immediately drain and plunge the spears into a bowl of ice-cold water to stop the cooking process. Cool slightly then chop into pieces about 1/3” in size. Place in clean tea towel and blot out excess moisture. Set aside.
-
In medium-sized bowl, or large measuring cup with spout, whisk the eggs lightly. Whisk in the cornstarch and flour until smooth. Add the cream, Dijon mustard, and seasonings. Set aside.
To assemble:
-
Place quiche pan on rimmed baking sheet or pizza pan for ease of transfer to and from oven.
Sprinkle ¼ cup fine bread crumbs over slightly cooled quiche base. Distribute the cheese mixture over crumbs followed by the mushroom and onion mixture. Add the layer of lobster followed by the asparagus.
-
Pour the liquid custard mixture over the ingredients. Top with a sprinkling of Parmesan cheese and chopped fresh parsley.
-
Transfer quiche to oven, placing it on the center of the rack that is positioned at lowest level (i.e., one rung up from oven bottom). Bake at 350°F for 20 minutes then reduce heat to 325°F and bake for approximately 40-50 minutes or so, or until top of quiche is set and tanned but center of quiche is still ever-so-slightly jiggly and a knife inserted into center of quiche comes out clean. Start checking quiche for doneness around the 50-minute mark of baking. If quiche starts to brown too much, tent loosely with tin foil for the last 15 minutes of baking. Do not overbake quiche as it has the potential to curdle and the lovely custard texture will be lost.
-
Remove quiche from oven and let stand at least 15-20 minutes to set before removing from pan and cutting.
Recipe Notes
Yield: Apx. 8 servings
[Copyright My Island Bistro Kitchen]
Note 1: For a richer custard, substitute part of the 1½ cups of 18% cream with an equal amount of whipping cream.
Note 2: Baking times given in this recipe are a guideline as every oven heats differently.
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You may also enjoy these other lobster recipes from My Island Bistro Kitchen:
Lobster Vol-au-Vent
Lobster Macaroni and Cheese
Lobster and Asparagus Crepes
Lobster Cakes
PEI Lobster Chowder
PEI Lobster Rolls
Lobster Club Sandwich with a Twist
Lobster Frittata