Nor'East Lobster Bake Quiche

Nor'East Lobster Bake Quiche

Happy National Lobster Day! This recipe comes from the Maine state winner of the 2017 America's Best Recipe contest. Interested in seeing this year's state finalists and voting for the Northeast region's winner? Click here!

  • Yield: 8 servings
  • Prep time: 10 min
  • Cook time: 50 min
  • Total time: 1 hour


  • 2 tablespoons softened butter, divided
  • 4 tablespoons grated Parmesan cheese, divided
  • 1/4 cup minced shallots
  • 1/4 cup dry white wine
  • 4 large Braswell Family Farms eggs
  • 2 cups half & half
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped parsley
  • 4 ounces diced cooked Linguica sausage (can be substituted for Chourico, Chorizo or Kielbasa)
  • 1/2 cup frozen corn, thawed and drained well
  • 1 cup cooked Maine lobster coarsely chopped
  • 1 cup shredded Gruyere cheese


  1. Preheat oven to 350 degrees F. 
  2. Brush deep dish pie plate with one tablespoon butter and sprinkle evenly with two tablespoons Parmesan cheese. 
  3. In small skillet heat one tablespoon butter over medium high heat, add shallots and cook, stirring for one minute.
  4. Add wine and cook one minute or until most of the liquid is cooked away, remove from heat and let cool. 
  5. Whisk Eggland’s Best eggs and half & half in large bowl. Stir in shallot mixture, salt, pepper, and parsley. 
  6. Spread Linguica, corn, lobster and Gruyere cheese in pie plate. 
  7. Pour Eggland’s Best egg mixture over filling. Sprinkle top with remaining Parmesan cheese. 
  8. Bake until quiche is just set in center, about 40-50 minutes.
  9. Serve warm or at room temperature.