This recipe is the result of a spontaneous dinner party with friends! I was aiming for something elegant but not overly complicated. It all started with a craving for lobster. And from there, it's like the flavors all just naturally came together. The contrast between the rich lobster and the bright lemon butter sauce is just heavenly. This quiche is guaranteed to impress, whether you're serving it to foodie friends or your family. It's surprisingly easy to assemble and bake, perfect for a weekend brunch, elegant dinner, or even a special occasion.
Trust me, the aroma wafting from the oven as this quiche bakes is pure magic. The buttery crust, the delicate balance of lobster and chives, the zing of the lemon—it's a symphony of flavors. I remember when I first made this recipe. One of my friends said to me, "It’s the best quiche I’ve ever tasted." That compliment is still really treasured. I made this recipe for my mum's 60th birthday and honestly, it was a complete hit. My entire family even fought over the last slice!
Required Equipments
- 9-inch tart pan with removable bottom
- food processor or blender
- whisk
- medium saucepan
- baking sheet
- pastry brush
Lobster and Chive Quiche with a Lemon Butter Sauce
This elegant Lobster and Chive Quiche with Lemon Butter Sauce is surprisingly easy to make, perfect for special occasions or a weekend brunch. It's a recipe that marries richness and brightness, creating a symphony of flavor and texture that will not disappoint.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat oven to 375°F (190°C).
- Prepare the pastry crust: In a food processor, pulse together 1 ½ cups all-purpose flour, ½ teaspoon salt, and ½ cup (1 stick) cold unsalted butter, cut into cubes, until the mixture resembles coarse crumbs. Add ¼ cup ice water, 1 tablespoon at a time, pulsing until the dough just comes together. If it seems too dry add a little more water one teaspoon at a time. Don't over mix.
- Turn the dough out onto a lightly floured surface and gently shape it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. This prevents the butter from melting too much during rolling.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to the tart pan. Trim any excess dough.
- Prick the bottom of the crust with a fork to prevent air bubbles and blind bake for 15 minutes.
- While the crust is baking, prepare the filling: In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, ¼ cup grated Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Add 1 ½ pounds cooked lobster meat, chopped, and 1 cup chopped fresh chives to the egg mixture. Stir gently to combine. Don't over mix. Overmixing could cause the quiche to become tough.
- Pour the lobster mixture into the pre-baked tart crust. Bake for 30-35 minutes, or until the quiche is set and golden brown around the edges and the center is just slightly jiggly.
- Make the lemon butter sauce: While the quiche is baking, prepare the sauce. In a small saucepan, melt 4 tablespoons of butter over medium heat. Add the juice of 1 lemon and ½ teaspoon of lemon zest. Whisk until well combined. Let it simmer for 1-2 minutes, until slightly thickened.
- Remove the quiche from the oven and let it cool for 10 minutes before carefully removing it from the tart pan. Drizzle the lemon butter sauce over the top and garnish with fresh chives. Serve warm, or at room temperature. Enjoy!
📝 Notes
- Make sure your butter is cold when making the pastry.
- Blind baking the crust helps to prevent a soggy bottom.
- Don’t overmix the egg mixture; this will result in a tough quiche.
- For extra flavor, you can add a pinch of nutmeg to the quiche filling.
- You can adjust the amount of lemon juice in the sauce to your liking.
- Get creative with garnishes! Add some fresh parsley, or dill for a beautiful presentation
🍎 Nutrition
Calories: 500kcal
Protein: 35g
Fat: 35g
Carbohydrates: 20g
Fiber: 2g
Calcium: 200mg
