Florida Lobster Quiche

Florida Lobster Quiche

Yields 4 servings

  • 1 9-inch pie shell, uncooked
  • 1 ½ cups lobster meat, cooked and sliced
  • ½ cup Swiss cheese, shredded
  • ¼ cup sharp Cheddar cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • 4 eggs, well beaten
  • ¼ cup white wine
  • 1 cup half and half
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ cup scallions, chopped
  • 1/8 teaspoon black pepper
  • ½ teaspoon salt
  • 1/8 teaspoon nutmeg

Florida Lobster Quiche - Justin Timineri - spiny Florida lobster - FDACS

Preheat oven to 350 degrees F. Spread lobster meat in the pie shell; top with cheeses. Combine eggs, wine, half and half, Worcestershire sauce, mustard, scallions, salt and pepper. Pour mixture over lobster and cheeses. Sprinkle top with nutmeg. Bake at 350 degrees F for 40 minutes until custard is set. Cool for 10 minutes before cutting. Serve hot or at room temperature as an appetizer or main dish.

Nutritional Value Per Serving

  • Calories 320, Calories From Fat 168, Total Fat 19g, Saturated Fat 10g, Trans Fatty Acid 0.13, Cholesterol 318mg, Total Carbohydrate 6g, Protein 28g, Omega 3 Fatty Acid 0.33g


*Recipe and image courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services.


About Chef Justin Timineri:

As the official State Chef of Florida, Justin Timineri is a proponent of Fresh From Florida commodities. A champion of locally-grown produce and fresh Florida harvested seafood, Timineri’s recipes are deep on invigorating, Sunshine State flavors, while embracing a healthy and well-balanced diet. To read more, click here.

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