Barefoot Contessa Crab Quiche

Ina Garten’s Crab Quiche from the Barefoot Contessa cookbook is one of the best seafood quiche recipes ever. This simple and easy Crab Quiche is made with imitation or real crabmeat, Swiss cheese, fresh herbs, eggs, and heavy cream. 

For those who prefer a different twist, this Crab Quiche can also be made crustless. Additionally, this Crab Quiche can be modified to include vegetables such as spinach, asparagus, or mushrooms. When serving, pair this crab quiche with Sweet Potato Salad, Crash Potatoes, or Scrambled Eggs.

Crab Quiche Ingredients

• 1 (8 ounce) Pack of imitation crabmeat, flaked
• 1 (9-inch) deep-dish frozen pie crust
• 4 large eggs
• 1 cup heavy cream 
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 3 dashes of hot pepper sauce 
• 1 cup shredded Swiss cheese
• ¼ cup grated Parmesan cheese
• 1 stalk green onion, chopped

How To Make Crab Quiche 

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Put the pie shell in the oven for 10 minutes until it looks a little golden. After, let it cool down.
3. In a big bowl, mix together eggs, cream, salt, pepper, and a bit of spicy sauce. Add the crab, Swiss cheese, and chopped onion.
4. Pour everything from the bowl into the pie shell.
5. Bake for about 25 to 30 minutes. After baking, turn off the oven but leave the pie inside with the door closed for another 20 to 30 minutes. When you take it out, it should be ready to eat and warm!

What Cheese Is Good With Crab Quiche?

Swiss cheese is the best cheese that goes well with crab in the quiche. However, you can still use other cheeses such as Monterey Jack cheese or Gruyère cheese.

Here is a list of the best cheeses that are good with crab:

• Swiss cheese
• Gruyère cheese
• Cheddar cheese
• Cream cheese
• Monterey Jack cheese
• Parmesan Cheese

How To Make This Crab Quiche WIth Real Crab Meat

To make Crab Quiche with real crab meat, follow these steps:

1. Prepare the Crab: Steam fresh crab for 15-20 minutes until it’s bright orange and reaches 145°F (63°C). Let it cool.
2. Extract the Meat: Crack open the crab shells and extract about 1 cup of crab meat. Ensure you remove any shells or cartilage.
3. Flake the Crab Meat: Using your fingers or a fork, flake the crab meat into smaller pieces.
4. Mix with Other Ingredients: In a large bowl, combine the flaked crab meat, Swiss cheese, fresh herbs, eggs, and cream, as per the original recipe.
5. Bake the Quiche: Pour the mixture into your pie crust (or directly into a greased pie dish if going crustless) and bake as directed in the original recipe.

Crab Quiche Variations:

• Make it Crustless: To make crab quiche without a crust, just pour the filling into a well-greased pie dish and bake as directed.
• Add Asparagus: To make asparagus Crab Quiche, add about 1 cup of chopped asparagus when you’re mixing in the crab meat.
• Add Spinach: To make spinach Crab Quiche, add about 1 cup of cooked and drained spinach to the mixture.
• Add Shrimp: To make shrimp Crab Quiche, add 1 cup of cooked and chopped shrimp when you’re adding the crab meat.
• Add Mushrooms: To make mushroom Crab Quiche, add about 1 cup of sautéed mushrooms to the filling before baking.

What To Serve With Crab Quiche 

Crab Quiche goes well with green salad, roasted vegetables, fruit salad, garlic bread, and soup. It also pairs well with white wine, iced tea, and sparkling water.

Here is a list of sides to serve with Crab Quiche:

• Green salad with vinaigrette
• Roasted asparagus or broccoli
• Sweet fruit salad
• Fresh Juice
• Fresh tomato salad

How Long Does Crab Quiche Last In The Fridge

Cooked Crab Quiche can last in the fridge for about 3 to 4 days. Simply cover it with plastic wrap or aluminum foil, then place it in the fridge.

Can You Freeze Crab Quiche 

Yes, you can freeze Crab Quiche. It can stay frozen for about 2 to 3 months. To freeze, wrap it tightly in plastic wrap or aluminum foil, then place it in the freezer.

You’ll don’t need to thaw frozen Crab Quiche, simply reheat it directly from frozen.

How To Reheat Crab Quiche

• If Crab Quiche is refrigerated, reheat in the oven at 350°F for about 15 to 20 minutes.
• If your Crab Quiche is frozen, reheat it at 350°F for about 30 to 35 minutes.

Crab Quiche Nutrition Facts

Servings Per Recipe: 8

• Calories: 346
• Total Fat: 26g
• Saturated Fat: 13g
• Cholesterol: 154mg
• Sodium: 691mg
• Total Carbohydrate: 17g
• Dietary Fiber: 1g
• Total Sugars: 3g
• Protein: 11g

Try More Quiche Recipes:

• Ham And Cheese Quiche
• Quiche Lorraine
• Asparagus Quiche
• Spinach Quiche
• Mushroom Quiche
• Salmon Quiche
• Sausage Quiche
• Broccoli Cheese Quiche

Barefoot Contessa Crab Quiche

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American, UK Courses:Quiches

Prep time: 15 minutesCooking Time: 35 minutesAdditional Time: 30 minutesTotal time:1 hour 20 minutesServings:8 servingsCalories:346 kcal

Description

Ina Garten’s Crab Quiche from the Barefoot Contessa cookbook is one of the best seafood quiche recipes ever. This simple and easy Crab Quiche is made with imitation or real crabmeat, Swiss cheese, fresh herbs, eggs, and heavy cream. 

For those who prefer a different twist, this Crab Quiche can also be made crustless. Additionally, this Crab Quiche can be modified to include vegetables such as spinach, asparagus, or mushrooms. When serving, pair this crab quiche with a light green salad, roasted potatoes, and a glass of fresh juice.

Barefoot Contessa Crab Quiche Ingredients

• 1 (8 ounce) Pack of imitation crabmeat, flaked
• 1 (9-inch) deep-dish frozen pie crust
• 4 large eggs
• 1 cup heavy cream 
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 3 dashes of hot pepper sauce 
• 1 cup shredded Swiss cheese
• ¼ cup grated Parmesan cheese
• 1 stalk green onion, chopped

How To Make Barefoot Contessa Crab Quiche

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Put the pie shell in the oven for 10 minutes until it looks a little golden. After, let it cool down.
3. In a big bowl, mix together eggs, cream, salt, pepper, and a bit of spicy sauce. Add the crab, Swiss cheese, and chopped onion.
4. Pour everything from the bowl into the pie shell.
5. Bake for about 25 to 30 minutes. After baking, turn off the oven but leave the pie inside with the door closed for another 20 to 30 minutes. When you take it out, it should be ready to eat and warm!

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