Lobster and Asparagus Quiche

Prep Time15 min
cook Time 55 min
Time to Table85 min

Perfect for family brunch !!!


1 (8-in (22 cm)) unbaked deep-dish pie shell
1/2 cup (125 mL) liquid eggs, well shaken
1 cup (250 mL) 35% whipping cream
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) dried tarragon
1/2 tsp (2 mL) each salt and white pepper
1 cup (250 mL) cooked asparagus tips
1 pkg (227 g) Clover Leaf Lobster Delectables™, Flake Style


  1. Preheat oven to 400°F (200°C) . Prick pastry shell all over with fork; line with foil and weigh down with pie weights or dried beans. Bake in oven for 20 minutes. Reserve.
  2. Reduce oven temperature to 375°F (190°C) . In medium bowl, whisk eggs with cream until well combined. Whisk in mustard, tarragon, salt and pepper. Scatter asparagus and lobster in bottom of baked pie shell.
  3. Pour in egg mixture; place dish on baking sheet. Bake in centre of oven for about 35 minutes or until filling is set around edges but centre is still slightly jiggly.
  4. Cool for at least 15 minutes before slicing.

Makes 6 servings.


per serving
% Daily
Fat25 g38%
Saturated Fat12 g
Trans Fat0 g
Saturated + Trans60%
Cholesterol60 mg
Sodium640 mg27%
Carbohydrate23 g8%
Fibre2 g8%
Sugar2 g
Protein9 g
Vitamin A4%
Vitamin C4%
Vitamin D7%

Claims per serving

Source of fibre Source of vitamin D
Good source of iron 

This site uses cookies to provide you with a more responsive and personalized service. By using this site you agree to our use of cookies. Please read our Privacy Policy for more information on the cookies we use and how to delete or block them.