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“This recipe is from Martha W. Murphy's The Bed & Breakfast Cookbook.”
2hrs 15mins

Ingredients Nutrition


  1. For the crust. Mix together the flour and salt.
  2. Using a pastry fork cut in the butter until mixture resembles coarse sand. Mix in just enough ice water to form a ball.
  3. Wrap the pastry in plastic wrap and refrigerate for 1 hour.
  4. Roll out the chilled dough on a lightly floured board the line pie pan with the pastry. Cover with plastic wrap and refrigerate until ready to use.
  5. Preheat your oven to 350°F.
  6. Finely chop the onion and saute in a little butter. Once onion is almost clear, crush the galic and stir in; then remove from heat.
  7. In a large bowl, beat the eggs thoroughly.
  8. Add the half-and-half and beat again.
  9. Stir in the lobster meat, Swiss cheese and Cheddar cheese.
  10. Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.
  11. Pour into a pie crust that is lining a 9-inch quiche pan.
  12. Bake for 45 minutes or until the quiche is set.
  13. Allow to cool for 5 minutes before slicing.

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