Barefoot Contessa Crab Quiche recipe is made with gruyere cheese, pie shell, fresh white crabmeat, scallions, heavy cream, lemon zest, dry mustard, seafood seasoning, salt, ground mace, and eggs. It takes 60 minutes and serves 6.
More Barefoot Recipe:
- Barefoot Contessa Steak Bites With Garlic Butter Recipe
- Barefoot Contessa Oyster Stew
- Barefoot Contessa Sirloin Tip Roast Recipe
? Why You’ll Love This Crab Quiche Recipe:
- Rich Flavor: Gruyere cheese and fresh crabmeat combine to create a savory and indulgent filling, enhanced by subtle hints of lemon zest and seafood seasoning.
- Easy Preparation: With simple steps and readily available ingredients, this quiche is approachable for both beginner and experienced cooks alike.
- Versatility: Serve it warm or at room temperature, for breakfast, brunch, lunch, or dinner, making it a versatile dish suitable for any occasion.
- Crowd-Pleasing: Its creamy texture, delicate crab flavor, and golden pastry crust are sure to impress guests and family members alike.
- Make-Ahead Option: Prepare the quiche ahead of time and simply reheat slices for a convenient meal solution throughout the week.
❓ What Is Barefoot Contessa Crab Quiche Recipe?
Barefoot Contessa Crab Quiche is a savory dish made from fresh white crabmeat, gruyere cheese, eggs, and cream. It’s known for its creamy texture, rich flavor, and buttery pastry crust. The name “Barefoot Contessa” adds a touch of elegance and simplicity to this classic quiche recipe.
? Barefoot Contessa Crab Quiche Ingredients:
- 4 ounces gruyere cheese, shredded
- One 9-inch pie shell, par-baked and pricked with a fork
- 1 pound fresh white crabmeat, drained
- 2 scallions, minced
- 1 cup heavy cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon dry mustard
- 1/2 teaspoon seafood seasoning, such as Old Bay
- 1/2 teaspoon salt
- Pinch ground mace
- 3 eggs, beaten
? How To Make Barefoot Contessa Crab Quiche
- Preheat the oven to 350 degrees F.
- All over the bottom of the pie crust, sprinkle the cheese. Place the crab meat on top and spread the scallions on top of that.
- In a bowl, mix the eggs, heavy cream, lemon zest, mustard, seafood seasoning, salt, mace, and mace powder. Fill the pie crust with the egg mix.
- Take it out of the oven and let it cool for about 40 minutes. Before cutting, let it sit for 15 minutes.
? Recipe Tips:
- Use fresh crabmeat instead of canned for the best flavor and texture.
- Don’t overfill the quiche with ingredients to avoid a soggy crust.
- Opt for gruyere cheese for its nutty flavor that complements the crab well.
- Be cautious with adding additional spices to avoid overpowering the delicate crab taste.
- Ensure the quiche is fully set in the center before removing it from the oven to prevent undercooked eggs.
? What To Serve With Crab Quiche?
Serve crab quiche with a light arugula salad dressed in lemon vinaigrette to complement its richness a side of roasted asparagus or steamed green beans adds freshness for a brunch option, fruit salad or roasted potatoes make delightful accompaniments.
? How To Store Leftovers Crab Quiche?
- Refrigerator: To store Leftovers Crab Quiche refrigerate it in an airtight container for up to 3 days.
- Freezer: To freeze wrap Leftovers Crab Quiche tightly in plastic wrap and aluminum foil then store in the freezer for up to 2 months.
? How To Reheat Leftovers Crab Quiche Recipe?
- Oven: Preheat to 325°F place Leftovers Crab Quiche on a baking sheet cover it with foil and bake for 10-15 minutes until heated through.
- Microwave: Heat Leftovers Crab Quiche on medium power for up 4-6 minutes intervals until warm.
- Skillet: Warm Leftovers Crab Quiche gently over low heat covered it for a 5-10 minutes on each side.
FAQ’S
How Do You Know When Crab Quiche Is Fully Cooked?
To know when Crab Quiche is fully cooked, insert a knife near the center if it comes out clean, it’s done. The quiche should also be golden brown and set in the center.
Can You Substitute Milk For Heavy Cream In Crab Quiche?
Yes, you can substitute milk for heavy cream in Crab Quiche, the texture and richness may vary slightly.
How Do You Prevent A Soggy Crust In Crab Quiche?
Prevent a soggy crust in Crab Quiche by pre-baking it before adding the filling. Prick the crust with a fork and blind bake it to ensure it’s crisp and dry before adding the filling.
What’s The Best Type Of Cheese To Use In Crab Quiche?
The best type of cheese to use in Crab Quiche is gruyere. Its nutty flavor complements the crab well without overpowering it, resulting in a delicious and well-balanced dish.
More Barefoot Recipe:
- Barefoot Contessa Coconut Cream Pie
- Barefoot Contessa Pasta Fagioli Recipe
- Barefoot Contessa Asparagus Quiche
Barefoot Contessa Crab Quiche Nutrition Facts
Serving Size1 of 8 servings
- Calories: 361
- Total Fat: 25 g
- Saturated Fat: 13 g
- Carbohydrates: 16 g
- Dietary Fiber: 1 g
- Sugar: 1 g
- Protein: 18 g
- Cholesterol: 171 mg
- Sodium: 572 mg
Barefoot Contessa Crab Quiche
Description
This Barefoot Contessa Crab Quiche recipe is made with gruyere cheese, pie shell, fresh white crabmeat, scallions, heavy cream, lemon zest, dry mustard, seafood seasoning, salt, ground mace, and eggs. It takes 60 minutes and serves 6.
Ingredients
Instructions
- Preheat the oven to 350 degrees F.
- All over the bottom of the pie crust, sprinkle the cheese. Place the crab meat on top and spread the scallions on top of that. In a bowl, mix the eggs, heavy cream, lemon zest, mustard, seafood seasoning, salt, mace, and mace powder. Fill the pie crust with the egg mix.
- Take it out of the oven and let it cool for about 40 minutes. Before cutting, let it sit for 15 minutes.
Notes
- Use fresh crabmeat instead of canned for the best flavor and texture.
Don’t overfill the quiche with ingredients to avoid a soggy crust.
Opt for gruyere cheese for its nutty flavor that complements the crab well.
Be cautious with adding additional spices to avoid overpowering the delicate crab taste.
Ensure the quiche is fully set in the center before removing it from the oven to prevent undercooked eggs