New England Lobster Quiche with Cheddar Crisps

New England Lobster Quiche with Cheddar Crisps

Prep Time

10 minutes

Cook Time

50 minutes


4 people

This dish is great not only because of the flavors, but when baking, it forms its own crispy crust!

If you are looking for a healthier alternative, use fat-free evaporated milk, low-moisture Cheddar cheese, and 6 egg whites. It will be a little lighter, visually, but just as delicious.

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  • 1 (12 oz) can evaporated milk
  • Nonstick cooking spray
  • 3/4 cup ricotta cheese
  • 4 eggs
  • 1 cup shredded Cheddar cheese, divided
  • 4 oz cooked lobster meat, chopped
  • 1 medium potato, cooked and diced
  • 1/2 teaspoon each salt and black pepper
  • 1/2 teaspoon dried basil


  • 1 Preheat oven to 325-degrees F. Grease a 9-inch cake or pie tin with nonstick cooking spray; set aside.
  • 2 In a large bowl, add milk, ricotta, and eggs, whisking until smooth. Stir in 1/4 cup cheese, lobster meat, potato, salt and black pepper. Pour into prepared pan.
  • 3 Place pan into a roasting pan with enough water to come half-way up the side of the prepared pan. Bake 30-35 minutes, or until firm but it will still slightly jiggle in the middle.
  • 4 Remove from oven, and remove from water bath. Cool to room temperature before serving or chill completely to serve.

To Make Cheddar Crisps

  • 1 Preheat oven to 400-degrees F. Mix remainder of cheese with basil and dollop tablespoon measures on a greased baking sheet.
  • 2 Bake 10-15 minutes, or until browned around the edges and completely melted.
  • 3 Remove from oven to cool slightly before lifting each off with a spatula onto a platter, roll and completely cool to harden.



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