Lobster Quiche Kato Style

READY IN: 1hr 5mins
Recipe by Baby Kato

We love seafood, especially lobster, crab, langanstinos and shrimp. My husband's favourite lunch. You could easily substitute the lobster for any of the above mentioned shellfish... I have. Excellent summer dish for lunch or dinner with a simple green salad and fresh pineapple. * Please note: as reviewed. you will need to use a deep dish pastry shell.

Top Review by Mommy Diva

Lovely quiche recipe. We all loved the combination of flavors and textures - and it is visually nice to look at as well. I did use cooked shrimp meat in place of the lobster (not really easy or economical here). I also used 5 large eggs since I didn't have Xtra large or Jumbos, and would agree that I had at least 1 cup of mix and a cup of shrimp/veggies left over to make a scramble. Mine did overflow when baking but still turned out fine - just make sure you bake on a foil lined baking sheet. ;) Great flavors - thanks BK!!

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Blend cream, milk, clam juice and eggs together with whisk.
  3. Add lobster to bottom of pastry shell.
  4. Scatter the peppers, onions and grated cheese over the lobster meat.
  5. Add the custard mixture to the pastry shell.
  6. Season lightly with the salt, pepper and nutmeg.
  7. Bake at 325°F for 45 minutes.

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