Barefoot Contessa Crab Quiche Recipe
If you love elegant brunch dishes, this Barefoot Contessa Crab Quiche Recipe is a must-try. It is rich, creamy and packed with delicate crab flavor.
Ingredients
- 1 pie crust store-bought or homemade
- 1 pound lump crab meat
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded Swiss cheese
- 1/2 cup chopped green onions
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon fresh parsley chopped
Instructions
Preheat Oven
- Preheat oven to 375°F and place pie crust in pie dish.
Blind Bake Crust
- Bake crust for 10 minutes until lightly set.
Cook Green Onions
- Melt butter in skillet and lightly cook green onions.
Prepare Egg Mixture
- Whisk eggs, heavy cream, milk, salt, pepper and paprika.
Add Cheese
- Stir shredded Swiss cheese into egg mixture.
Add Crab
- Gently fold crab meat into mixture.
Add Green Onions
- Mix cooked green onions into filling.
Fill Crust
- Pour mixture into partially baked crust.
Bake
- Bake for 35 minutes until center is set.
Cool
- Let quiche rest for 10 minutes before slicing.
Garnish
- Top with fresh parsley before serving.
Notes
- Use Gruyère instead of Swiss cheese.
- Add spinach for extra color.
- Use imitation crab if needed.
- Add Old Bay seasoning for seafood flavor.
- Blind bake crust for best texture.
- Serve warm or chilled.