Lobster quiche sounds like luxury but is actually a simple savory meal! Cream cheese adds richness, while tender spring asparagus adds color and flavor.
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▢1 pre-baked 9-inch (23-cm) pie shell, round, square, or rectangle, homemade or store-bought
▢1 cup asparagus, whole spears
▢1 cup 35% whipping cream
▢3 large eggs
▢1 tablespoon Dijon mustard
▢½ teaspoon salt
▢⅛ teaspoon black pepper, ground
▢1 cup lobster, cooked
▢¼ cup cream cheese, full-fat
▢dill, fresh, optional
▢chive blossoms , optional, for garnish
Preheat the oven to 350ºF (180ºC).
Bring a small pot of water to a boil. Drop the asparagus into the boiling water for one minute. Remove the asparagus from the pot with tongs and cool under cold running water for 30 seconds. Dry the blanched asparagus on paper towel then slice or chop. Set aside.
Whisk the whipping cream, eggs, Dijon mustard, salt, and pepper in a bowl until smooth.
Evenly scatter the cooked lobster meat over the pre-baked crust. Pour the egg mixture over the lobster into the crust.
Break or cut the cream cheese into small bite-sized pieces. Top the quiche with the pieces of cream cheese, then finish with the sliced asparagus, and pieces of fresh dill if using.
Gently dip a pastry brush into the egg filling of the quiche and brush the crust edges with the egg. Carefully place the quiche in the preheated oven and bake it for 30 minutes, or, until the middle of the quiche is wobbly but not wet. Transfer the baked quiche to a wire cooling rack. Let it cool for at least 30 minutes before garnishing with chive blossoms (if using) and serving.