Barefoot Contessa Crab Quiche Recipe
If you love seafood and simple, tasty meals, the Barefoot Contessa Crab Quiche Recipe is perfect. This quiche is rich, creamy and full of crab flavor.
Ingredients
- 1 prepared 9-inch pie crust
- 1 cup cooked crab meat
- 1 cup shredded Gruyère cheese
- 4 large eggs
- 1 cup half-and-half or heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce optional
- 1 tablespoon fresh parsley chopped
Instructions
Preheat the Oven
- Set oven to 375°F (190°C). Make sure the rack is in the center.
Prepare the Pie Crust
- Place the pie crust in a 9-inch dish. Trim extra dough and prick bottom with fork.
Mix Eggs and Cream
- In a bowl, whisk together eggs, half-and-half, salt, pepper and Dijon mustard.
Add Crab and Cheese
- Gently fold in crab meat, shredded Gruyère and chopped parsley. Mix carefully.
Pour Filling into Crust
- Transfer the mixture into the prepared pie crust evenly. Smooth the top with a spatula.
Bake the Quiche
- Place quiche in the oven. Bake 35–40 minutes until set and golden on top.
Cool Slightly Before Serving
- Remove from oven and let it rest 10 minutes. Slice and serve warm or room temperature.
Notes
- Use fresh crab meat for the best flavor.
- Don’t overmix the eggs; keep the filling fluffy.
- Blind bake the crust for a crisp bottom.
- Use Gruyère or Swiss cheese for creamy texture.
- Add a pinch of cayenne for a spicy twist.