Crab-Broccoli Quiche with an Old Bay-Cheddar Crust

for the crust:
1 cup King Arthur flour
1/3 cup cold butter, cut into 1-inch chunks
1/4 cup grated Cabot Alpine cheddar
2-4 tablespoons ice water
1 teaspoon Old Bay

1 small head broccoli,cut into small florets
1 1/2 cup lump blue crab*
1 small onion
3/4 cup Cabot Alpine Cheddar
5 eggs
1 1/2 cups milk
1 tablespoon Old Bay

Preheat oven to 425. Place the Old Bay, butter, flour and cheese into a food processor. Add water one tablespoon at a time and pulse just until mixture sticks together. Form the dough into a ball. Roll out into a crust and place in a pie plate or quiche pan or tart pan (I just use a Pyrex pie plate). Prick with a fork. Bake for 10 minutes or until just browned. Turn oven down to 325.

Meanwhile, saute the broccoli and onion in a small amount of oil until the onion is soft and the broccoli is bright green and tender. Allow to cool. Whisk together the egg, Old Bay and milk. Stir in cheese, crab, broccoli and onion. Pour into the prepared shell. Bake for 45 minutes or until lightly browned and cooked through.

*I used crab leftover from picking crabs, it was still pretty seasoned so I used a bit less Old Bay then called for here. Feel free to adjust to your taste.

My thoughts:

It is King Arthur Flour’s 225th anniversary and they paired up with Cabot to send us Cabot Cheese Board bloggers a fun flour and cheese quiche making kit. I tossed around a lot of ideas but when I had some crab leftover from what will probably be our last crab picking session of the summer I knew I need to make a crab quiche! This is possibly this most Baltimore quiche ever–Old Bay is in the filling and the dough! And might I point out how this might be the best quiche dough I’ve made yet? It rolled out so smoothly and didn’t tear when I picked it up. The filling was quite tasty as well, good but not overwhelming Old Bay flavor and lovely chunks of crab. I know quiche doesn’t scream “weeknight dinner” but do consider it, it really required less than 15 minutes hands-on time.

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