Lobster Mini Quiche

Lobster Mini Quiche served with Mesclun Salad and Apple Cider Vinaigrette

Yield: 6 servings



3-inch tartlet shells 6
Bacon bits 5 mL
Green onion 5 mL
Lobster claws and knuckles 60 g

Egg custard mix

Lobster juice from the brine 20 mL
Milk, 2% 100 mL
Egg, large 1
Pinch pepper
Pinch nutmeg
Grated gruyère cheese 45 mL


Mesclun salad mix 750 mL
Wedges tomato, vine ripened 12
Lobster claws 6


Shallots 5
Pinch salt
Pinch pepper
Apple cider vinegar, 4.5% acidity 20 mL
Olive oil 60 mL


  • Defrost tartlets as indicated on the box.
  • Preheat oven to 375°F (190°C)
  • Prepare the egg custard mix: mix together the lobster juice, milk, egg and seasoning. Whisk well.
  • Spread the bacon bits, green onion and lobster meat evenly in the bottom of each tartlet.
  • Pour the egg custard mix in the garnished tartlets so it fills it up almost to the top.
  • Sprinkle cheese on each serving.
  • Bake in middle oven rack for 20-25 minutes or until set. Let cool.


  • Whisk vinaigrette together. Place the lobster quiche on a plate, accompany with the mesclun mix drizzled with the apple cider vinaigrette, and decorate with a lobster claw.

Recipe courtesy of Chef Richard Chiasson

Lobster Mini Quiche