Lobster Quiche Kato Style
Indulge in the luxurious flavors of the sea with Lobster Quiche Kato Style—a decadent twist on the classic quiche that’s perfect for brunch, dinner, or any special occasion. Featuring tender, buttery lobster meat sautéed with garlic, this quiche is layered with nutty Gruyère cheese and a velvety custard of heavy cream, whole milk, and eggs, delicately seasoned with a hint of nutmeg. Nestled in a golden, flaky pie crust, each bite is elevated by the aromatic addition of green onions and fresh parsley. Whether you choose to serve it warm or at room temperature, this rich and savory dish is a gourmet centerpiece that combines elegance and comfort. Perfect for those seeking a seafood-forward recipe, Lobster Quiche Kato Style is a show-stopping meal that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Fresh lobster meat
- 1 piece Pre-made or homemade pie crust
- 1.25 cups Heavy cream
- 0.5 cups Whole milk
- 4 large Eggs
- 1 cup Gruyère cheese, shredded
- 2 tablespoons Green onion, finely chopped
- 1 tablespoon Fresh parsley, finely chopped
- 1 tablespoon Unsalted butter
- 1 teaspoon Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch tart or pie pan, trimming and crimping the edges as needed. Use a fork to prick the bottom of the crust evenly to prevent bubbling.
Parbake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes. Remove the weights and parchment paper, then bake for another 5-7 minutes until lightly golden. Remove from the oven and let it cool slightly.
While the crust is cooling, melt the unsalted butter in a small skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the lobster meat, stirring to coat it in the butter, and cook for 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until fully combined. Stir in the salt, black pepper, nutmeg, and parsley.
Sprinkle the shredded gruyère cheese evenly over the bottom of the cooled crust. Add the cooked lobster meat on top of the cheese, distributing it evenly. Sprinkle the chopped green onion over the lobster.
Pour the egg mixture into the crust, filling it almost to the top but ensuring it doesn’t overflow. Use a spoon to gently mix the filling slightly, making sure the ingredients are evenly distributed.
Carefully transfer the quiche to the oven and bake for 40-45 minutes, or until the center is set and no longer jiggles. If the crust begins to brown too much, cover the edges with aluminum foil during the last 10-15 minutes of baking.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Garnish with additional parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.5 g | 322% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1387 mg | 462% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 12.7 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1727 mg | 133% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1462 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
