TigerChef

This delicious quiche makes an excellent dish, be it brunch, dinner, or anything in between. Filled with delicious ingredients, including four variations of cheeses, and shredded crab, this cheese crab broccoli quiche is sure to be a hit.

Lactose intolerant? Egg allergy? No problem! Scroll down for variation.

Crust

• 2 cups flour (whole wheat works great)
• ½ cup ground filberts
• 3 tablespoons oil or 2 oz. butter
• 1 egg yolk
• Approximately ½ cup water

Mix the flour, filberts, oil and yolk in a bowl. Add water slowly since the amount of water that the flour absorbs depends on the freshness of the flour. Place the dough in the refrigerator for at least 1 hour but not more than 1 day. Once you’re ready to go further, remove the dough from the fridge and press into the bottom and sides of a 9” round pan. Left over dough can be bagged and frozen for later use.

Filling

• 1 package frozen broccoli
• ½ cup ricotta cheese
• ½ cup cottage cheese
• ½ cup salty feta cheese, grated
• 1 handful  hard cheese, grated (such as parmesan or romano)
• 1 cup shredded crab meat
• 2 eggs
• 1 clove crushed garlic
• Dash of basil
• Dash of nutmeg
• Salt and pepper to taste

Defrost broccoli. (Microwave to speed process).

Preheat the oven to 350°F.

Once thawed, drain the broccoli, place in a mixing bowl and blend. Add the remaining ingredients and mix well. Pour the batter into the prepared crust. Top off with a handful of oats, some oil and breadcrumbs. Bake for 1 hour.

Variations-

Cheeseless- In place of the cheeses, use 3 heaping tablespoons almond butter. Use 2 cloves crushed garlic instead of 1. Add extra salt to make up for the salt from the cheeses.

Eggless- For the crust, add some more water in place of the eggs. For the filling, replace the 2 eggs with 2 tablespoons soy flour and 2 tablespoons water. The latter can be used when baking cakes and cookies as well.

Filed under: Recipes • General

Tags: cheese, crab, quiche, recipe