Barefoot Contessa Crab Quiche Recipe

This Barefoot Contessa Crab Quiche Recipe is rich and savory, which includes lump crab meat and Gruyère cheese. It’s a restaurant-quality dish, ready in about 1 hour and 20 minutes.

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Barefoot Contessa Crab Quiche Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter (cold, diced)
• 1/2 teaspoon salt
• 3–4 tablespoons ice water

For the Filling:

• 1 cup fresh lump crab meat (picked over for shells)
• 4 large eggs
• 1 1/4 cups heavy cream
• 1/4 cup whole milk
• 1 cup Gruyère cheese, grated
• 1/4 cup green onions, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional, for garnish)

How To Make Barefoot Contessa Crab Quiche

1. Make the crust: In a food processor, pulse flour, salt, and butter until crumbly. Add ice water gradually until dough forms. Shape into a disk, wrap, and chill 30 minutes. Roll out dough, fit into a 9-inch tart pan, trim edges, and chill again for 15 minutes.
2. Pre-bake the crust: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake 15 minutes, remove weights, and bake another 5–7 minutes until lightly golden.
3. Mix the filling: In a bowl, whisk eggs, cream, milk, salt, and pepper. Stir in Gruyère, green onions, parsley, and crab meat.
4. Assemble the quiche: Pour filling into crust and sprinkle with paprika if desired.
5. Bake the quiche: Bake 35–40 minutes until filling is set and golden.
6. Cool and serve: Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Recipe Tips

• Can I use frozen crab meat? Yes, just thaw fully and drain well before adding.
• What’s the best cheese substitute for Gruyère? Swiss cheese or Emmental work well.
• How to prevent a soggy crust: Always pre-bake (blind bake) your crust before adding the filling.
• Can I make this quiche ahead of time? Yes, bake fully, cool, then reheat at 325°F for 10–15 minutes.
• How do I know the quiche is done? The center should be just set with a slight jiggle when gently shaken.

What To Serve With Crab Quiche

This delicate quiche pairs beautifully with:

• A light arugula or spinach salad
• Roasted asparagus
• Fresh fruit salad
• A glass of crisp white wine

How To Store Crab Quiche

Refrigerate: Store leftovers covered in the fridge for up to 3 days.
Freeze: Wrap slices tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat at 325°F until warmed through.

Barefoot Contessa Crab Quiche Nutrition Facts

• Calories: 420
• Protein: 16 g
• Carbohydrates: 18 g
• Fat: 32 g
• Saturated Fat: 18 g
• Cholesterol: 170 mg
• Sodium: 480 mg
• Fiber: 1 g
• Sugar: 3 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this quiche crustless?
Yes, simply grease a pie dish and pour in the filling without a crust. Reduce bake time slightly.

Can I use half-and-half instead of heavy cream?
Yes, though the texture will be a bit lighter and less rich.

Why did my quiche crack?
Overbaking can cause cracks—remove once the center is just set.

Can I serve this quiche cold?
Yes, it tastes great chilled or at room temperature.

Try More Recipes:

• Ina Garten Chicken Salad Curry Recipe
• Ina Garten Vegetable Pot Pie Recipe
• Ina Garten Beef Stew Recipe