Broccoli Cheese and Crabmeat Quiche
Serves: 2 Deep Dish Quiche
- 1 c grated sharp cheddar cheese
- 1 c cubed velvetta cheese
- ¼ c grated asiago cheese
- ¼ c grated parmesan cheese
- ½ c heavy whipping cream
- 1 c half and half
- 4 eggs well beaten
- 1 pound frozen broccoli cuts or fresh broccoli cut up
- 1T chicken base
- 1T onion powder
- ½ T black pepper
- 1 tsp salt
- 2 c pasteurized crab claw meat
- 1 can broccoli and cheese soup
- 3 c. AP flour
- 1 c. lard or butter or ½ c. of each
- ½ tsp salt
- ½ c. cold water
- Combine the cheeses and half and half in a 2 quart sauce pan over low heat.
- Stir until cheese is melted, stir in heavy whipping cream and remove from heat.
- Beat eggs, temper and add to cheese sauce.
- Blanche broccoli in a 2 quart sauce pan in 1 qt of boiling water.
- Pour broccoli into colander and drain well.
- Add broccoli cheese soup, cheese sauce, broccoli and crab to a large bowl, mix to combine.
- Fold ingredients together to fully incorporate.
- Pour into prepared pie shells.
- Bake at 350 degrees for 45-55 minutes, until set,
- Remove from oven and cool. Serve slightly warm or at room temperature with a tossed salad.
- Using a fork, work fat into flour until it's broken down, with pieces no larger than a pea.
- Add water to flour mixture and begin to work mixture bringing it together using your hands.
- Work quickly so not to overwork, divide into two balls, form into a disk and let rest 15-20 minutes.
- Flour your surface and roll out the dough, until the size needed for your quiche pan.
- Transfer and fit into pan.
- Trim and flute the edges.
- Fill with filling and bake as directed.
Serving size: 1 slice
Broccoli cheese and crabmeat quiche (aka Quiche Reserve) is an original recipe that I created some years ago. At the time I created it, my last name was Reserve – hence the name. It’s a delicious, savory combination of broccoli, cheese and crab meat baked in a flaky crust. It’s less eggy and more cheesy than your normal quiche. It’s truly one of the best quiche recipes I have ever tasted and I’m not saying that because it’s mine! (Am I???) My favorite time to serve this quiche is for a special brunch like Mother’s Day. This is also my go to dish for Christmas morning. It makes the perfect Christmas brunch/lunch. My favorite way to serve this dish is slightly warm with a tossed salad. Simply delicious and all you need to hold them over till Christmas dinner! Please try Quiche Reserve and tell me what you think!