The crab quiche by Barefoot Contessa is a delicious savory dish that may be served for breakfast, lunch, or dinner. Lumps of crabmeat, Gruyere cheese, eggs, milk, and seasonings come together to create a rich and savory filling. The luscious filling of this quiche is only matched by the buttery, flaky crust that the cook makes from scratch. The dish’s accessibility and adaptability have made it a staple in the kitchens of both amateur chefs and professional chefs.
This crab quiche from Barefoot Contessa is a surefire winner, whether you’re a seafood lover or just seeking for a fresh brunch dish to wow your guests.
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💓 Why You’ll Love This Barefoot Contessa Crab Quiche
- This elegant and tasty Barefoot Contessa Crab Quiche is great for any meal of the day.
- The quiche’s filling is made of soft crab flesh, gruyere cheese, and a custard that’s been expertly seasoned with herbs and spices.
- The flavor combination is superb, and the texture is airy and creamy.
- In addition, quiche is a great dish for parties because it can be served either warm or at room temperature.
What Is Barefoot Contessa Crab Quiche Recipe?
With a flaky crust and a mixture of eggs, cream, crab meat, cheese, and seasonings, the Barefoot Contessa Crab Quiche is a savory and delectable dish. To make the crust, flour, butter, and ice water are combined in accordance with the recipe’s instructions, and the crust is baked before the filling is added. The filling is produced by combining ingredients such cayenne pepper, paprika, thyme, and scallions with beaten eggs, heavy cream, grated cheese, cooked crab meat, scallions, and garlic. The ingredients are combined and then poured into the crust that has already been baked. This delicious dish can be served for brunch, lunch, or a light dinner and will blow your visitors away with its depth of flavor.
- 1 store-bought pie crust
- 2 tablespoons unsalted butter
- 1 cup chopped leeks, white and light green parts only
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 extra-large eggs, beaten
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 1/2 pound lump crabmeat, picked over for shells
- 1 cup grated Gruyere cheese
- 1/4 cup chopped fresh parsley
🔪How To Make Crab Quiche
- Preheat the oven to 375 degrees F.
- Roll out the pie crust and press it into a 9-inch quiche dish or pie pan. Trim the excess dough and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust for 10-12 minutes, or until lightly golden. Remove the weights and parchment paper and set aside.
- In a medium sauté pan, melt the butter over medium heat. Add the leeks and cook for 5-7 minutes, or until tender.
- In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg. Add the flour mixture to the egg mixture and whisk until smooth.
- Spread the sautéed leeks over the bottom of the pre-baked crust. Add the crabmeat and sprinkle the grated Gruyere cheese over the top.
- Pour the egg mixture over the crab and cheese, filling the crust to the top. Sprinkle the chopped parsley over the top.
- Bake the quiche for 35-40 minutes, or until puffed and golden brown. Let it cool for a few minutes before slicing and serving. Enjoy!
Some helpful hints for the Barefoot Contessa’s Crab Quiche recipe:
- Use fresh lump crab meat for the best flavor and texture in your quiche. Make cautious to remove any shells or cartilage from the crab meat before using it.
- To blind bake a crust is to only bake it until it reaches a certain point in doneness before adding the filling. This prevents the crust from becoming mushy from the filling and keeps the pizza at its crispiest.
- Add Gruyere cheese because its nutty flavor complements the crab and its rich, creamy texture enhances the quiche.
- Toss in some green onions and parsley to give the quiche a jolt of flavor and cut through the heavy creaminess of the crab and cheese.
- Quiche can turn dry and tough if it is overcooked, so take care not to do that. Remove from oven as soon as the center is set but still little jiggly, checking it regularly in the last few minutes.
- Let a few minutes for the quiche to cool before slicing to make serving and cutting simpler and to keep the filling from oozing out.
🍴 What To Serve With Crab Quiche?
You can serve a crab quiche for breakfast, lunch, or even a light supper. The following are some accompaniments that go well with crab quiche:
- Green Salad: To counteract the richness of the quiche, pair it with a green salad prepared with a light vinaigrette.
- Fresh Fruit: Sliced strawberries, grapes, or melon would make a nice accompaniment as would any other fresh fruit.
- Soup: A light soup, such as tomato, mushroom, or vegetable soup, might be served as an aperitif prior to the crab quiche.
- Bread: To sop up the luscious quiche filling, serve with a crusty baguette or toasted sourdough bread.
- Cheese Plate: As a refreshing side dish to the crab quiche, serve a cheese plate with assorted cheeses, crackers, and fruits.
🥶 How To Store Leftovers
You can refrigerate or freeze any leftover crab quiche.
- Quiche is best served at room temperature.
- Wrap or foil the quiche to keep it fresh.
- Keep for three to four days in the fridge.
To store in the freezer:
- Make sure the quiche is at room temperature before serving.
- Use plastic wrap and then aluminum foil to tightly enclose the quiche.
- Freeze the quiche for up to two to three months after labeling and dating it.
- To prepare the frozen quiche for eating, simply defrost it in the refrigerator overnight before following the reheating instructions below.
🌡️ How To Reheat Leftovers
Here’s how to reheat your leftover crab quiche:
What makes a Crab Quiche soggy?
If a Crab Quiche has too much liquid or isn’t baked for long enough, the end result is a mushy dish. Vegetables that have a high water content, such tomatoes or mushrooms, can also cause a soggy crust if they are overcooked or used. Ingredients like crab meat or spinach should be drained and squeezed to remove extra moisture before being added to the quiche.
What makes Crab Quiche tough?
Overcooking or cooking at too high of a temperature might cause the crab in a quiche to turn tough. If the quiche is cooked for too long, the eggs will turn tough and rubbery. To prevent this, cook the quiche for only as long as necessary at the appropriate temperature.
How long should quiche rest before cutting?
For the best results when slicing a quiche, wait at least 10 to 15 minutes after taking it out of the oven. As a result, the quiche can firm up and set, making it less likely to crumble when cut.
Should you cover a Crab Quiche while baking?
A crab quiche does not need to be covered while baking, however some recipes may call for foil to be used during the early stage of baking to prevent the crust from browning too quickly.
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Barefoot Contessa Crab Quiche Nutrition Fact
Nutrition Facts (per serving):
- Calories: 239
- Total Fat: 16.3 g
- Saturated Fat: 7.7 g
- Cholesterol: 197 mg
- Sodium: 595 mg
- Carbohydrates: 11.2 g
- Dietary Fiber: 0.7 g
- Sugars: 2.6 g
- Protein: 11.6 g