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barefoot contessa crab quiche recipe

barefoot contessa crab quiche recipe

This Barefoot Contessa crab quiche features a flaky crust, creamy custard, and sweet crab meat. Perfect for brunch or dinner, it’s simple to make yet rich, elegant, and flavorful.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Course: Breakfast
Cuisine: American, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 prepared 9-inch pie crust store-bought or homemade
For the Filling
  • 1 cup lump crab meat fresh or well-drained canned
  • 4 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons chopped chives
  • 1 tablespoon fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg optional

Equipment

  • 9-inch pie dish or tart pan
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Pie weights or dried beans
  • Spatula
  • Knife and cutting board

Method
 

Step 1: Preheat the Oven
  1. Preheat your oven to 375°F and place the rack in the center.
    barefoot contessa crab quiche recipe
Step 2: Blind Bake the Crust
  1. Place the pie crust in a 9-inch dish. Line with parchment and fill with pie weights.
  2. Bake for 15 minutes, remove weights, then bake 5 more minutes until lightly golden.
    barefoot contessa crab quiche recipe
Step 3: Make the Custard
  1. In a mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
    barefoot contessa crab quiche recipe
Step 4: Layer the Filling
  1. Sprinkle Gruyère cheese evenly over the crust. Add crab meat, chives, and parsley on top.
    barefoot contessa crab quiche recipe
Step 5: Pour the Custard
  1. Slowly pour the egg mixture over the filling, making sure everything is evenly covered.
    barefoot contessa crab quiche recipe
Step 6: Bake
  1. Bake for 35–40 minutes until the edges are set and the center has a slight jiggle.
    barefoot contessa crab quiche recipe
Step 7: Rest and Serve
  1. Let the quiche rest for 15 minutes before slicing. Serve warm or at room temperature.
    barefoot contessa crab quiche recipe

Notes

  • Fresh crab gives the best flavor and texture
  • Always blind bake the crust to keep it crisp
  • Whisk the custard gently until smooth
  • Do not overbake, center should slightly jiggle
  • Let the quiche rest before slicing
  • Drain crab well to avoid extra moisture
  • Keep seasoning light so crab flavor stands out