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This lobster tart mixes tender seafood with a smooth, cheesy egg filling that makes any meal feel fancy. The crisp crust holds all the lobster and custard nicely, making it a tasty dish that works great for brunch or dinner.
I whipped this up for a special event and couldn't believe how well the flavors mixed. It quickly became my go-to for holidays and casual weekend meals.
Needed Ingredients
- Cooked lobster meat: fresh or sustainably caught works best for sweet, tender bites
- Swiss cheese shredded: melts smoothly with a mild nutty taste
- Heavy cream: full-fat gives the richest, creamiest filling
- Large eggs: the base that holds everything together as a silky custard
- Pre-made pie crust: flaky and buttery, pick one with real butter to save time
- Fresh chives: chopped finely to add a light oniony freshness
- Black pepper: a subtle spice that doesn’t overpower the other flavors
- Salt: brings everything into perfect balance
Step-by-Step Instructions
- Prepare the Crust
- Set your oven to 375°F. Place the crust in your pie pan and poke holes in the bottom with a fork so it won’t puff up while baking. Bake it for 10 minutes until it’s starting to firm up then let it cool a bit.
- Whip up the Custard
- In a bowl, beat the eggs and cream together until smooth. Add salt, pepper, and the chopped chives. Stir gently to spread the flavors.
- Add the Filling
- Scatter the lobster evenly over the crust so every slice has plenty of seafood.
- Put It All Together and Bake
- Pour the egg mixture over the lobster carefully. Spread the shredded Swiss cheese on top to get a nice browned crust. Bake for 30 to 35 minutes or until the custard is set and the cheese turns lightly golden.
- Cool and Serve
- Let the quiche rest a few minutes after baking so it firms up. Cut into six slices and serve warm for the best taste and texture.
Swiss cheese is one of the best for melting smoothly and giving a mild flavor that lets lobster shine. I once took this dish to a family gathering and it got eaten faster than anything else.
How to keep leftovers fresh
Put any leftovers in a sealed container and keep them in the fridge for up to three days. Warm them up in a low oven to keep crust flaky and filling creamy instead of microwaving which can make things soggy. For longer storage, freeze wrapped tightly for up to a month and thaw it overnight before reheating.
Switching up ingredients
Swap out Swiss cheese for Gruyère or fontina to try a new but still delicious cheese vibe. A teaspoon of lemon zest can brighten the seafood flavor. You can also add finely chopped spinach or asparagus for a veggie lift that doesn’t take away from the lobster.
Best things to serve with it
Pair this with a fresh green salad dressed with lemon vinaigrette for a cool contrast. A chilled glass of Chardonnay or Pinot Noir works great with the rich flavors here. Light roasted potatoes or creamy risotto make good side dishes if you want to fill up more.
This lobster tart really shows how simple stuff can turn luxurious. Every time I make it, I remember chill weekend brunches with friends that linger well after the last bite. The mix of buttery crust, sweet lobster, and creamy custard always brings comfort and a little celebration to the table.
Frequently Asked Cooking Questions
- → What’s the best way to keep the crust crisp?
Give the crust a 10-minute bake before adding the filling. This keeps it crunchy and stops sogginess.
- → Can I swap cooked lobster for fresh?
You sure can. Just cook fresh lobster fully, chop it up, then add it in.
- → Which cheese fits this dish best?
Swiss cheese works great here because it’s smooth and has a gentle nutty taste that pairs well with the lobster.
- → How can I tell the quiche is cooked through?
Look for a firm center in the filling and a light golden top. That’s when it’s done.
- → Do chives really make a difference in flavor?
Definitely. Fresh chives add a mild onion zing that lifts up the creamy richness.