Sandra Barefoot Contessa Crab Quiche Recipe is a rich French-style tart featuring fresh lump crab and Gruyère cheese. This savory dish uses double cream and spring onions for a creamy texture that works for brunch or lunch.
The first time I made this, I rushed the pastry and the crust shrank down the sides of the tin. Now I always chill the dough twice because cold fat is the only thing that keeps the pastry from losing its shape. If you skip the second chill after lining the tin, the edges will pull back and leave your filling with nowhere to go.
If you do nothing else, pat the crab meat dry with kitchen roll. That’s the difference between a firm, set custard and a watery quiche. Excess liquid from the crab will ruin the balance of the eggs and cream, so spend a minute pressing the meat between layers of paper before it goes into the bowl.
Barefoot Contessa Crab Quiche Recipe Ingredients
For the Crust
- 155g (5 1/2oz) plain flour
- 115g (4oz) cold unsalted butter, diced
- 1/2 tsp salt
- 3-4 tbsp ice water
For the Filling
- 225g (8oz) fresh lump crab meat, picked over for shells
- 4 large eggs
- 300ml (10fl oz) double cream
- 60ml (2fl oz) full-fat milk
- 100g (3 1/2oz) Gruyère cheese, grated
- 4 spring onions, finely chopped
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
How To Make Barefoot Contessa Crab Quiche
- Make the crust: Pulse the flour, salt, and cold butter in a food processor until the mixture looks like coarse breadcrumbs. Pour in the ice water one tablespoon at a time and pulse until the dough just holds together. Wrap the dough in clingfilm and chill in the fridge for 30 minutes before rolling it out to fit a 23cm (9-inch) tart tin.
- Pre-bake the crust: Heat your oven to 190°C (375°F/Gas Mark 5). Line the pastry with greaseproof paper, fill it with ceramic baking beans, and bake for 15 minutes. Lift out the paper and beans then bake for another 5 to 7 minutes until the base looks dry and lightly golden.
- Mix the filling: Whisk the eggs, double cream, milk, salt, and pepper in a large bowl until the mixture is a pale yellow colour. Gently stir in the grated Gruyère, chopped spring onions, parsley, and the dried crab meat.
- Assemble the quiche: Pour the egg and crab mixture into the warm pastry case. Scatter the paprika over the top of the liquid to give the surface some colour.
- Bake the quiche: Slide the tin onto the middle rack and bake for 35 to 40 minutes. Pull the quiche out when the edges look puffed up and the centre has a slight jiggle.
- Cool and serve: Place the tin on a wire rack and leave it alone for at least 10 minutes. Cut into slices once the custard has firming up and serve while still warm.
Recipe Tips
Buy fresh lump crab. Using claw meat or tinned varieties will make the quiche look grey and muddy. Lump crab has a sweet flavour and white colour that stands out against the yellow eggs.
Grate your own Gruyère. Pre-shredded cheese is often coated in starch to keep it from sticking, which stops it melting smoothly. A block of cave-aged cheese gives you a better texture and a sharper nuttiness.
Check the jiggle. The quiche will continue to cook from the leftover heat once it’s out of the oven. If the centre is completely solid when you pull it out, it’ll be rubbery by the time you eat.
Keep the butter cold. Use fat straight from the fridge and ice-cold water to make the pastry. This creates small pockets of fat that steam in the oven, making the crust flaky instead of tough.
Blind bake without fail. Do not pour wet filling into raw dough or you’ll get a soggy bottom. Pre-baking seals the surface of the pastry so it stays crisp under the heavy custard.
Drain the crab well. Even fresh crab from the fishmonger holds a lot of brine. Press the meat between several sheets of kitchen roll until no more moisture appears on the paper.
What To Serve With Crab Quiche
This quiche has a heavy texture that needs a sharp side like a rocket salad with a lemon dressing. Steamed asparagus or a crisp green salad helps cut through the richness of the double cream.
Roasted cherry tomatoes or a light cucumber salad add a fresh element to the plate. Serve with a glass of chilled white wine if you’re making this for a weekend brunch.
How To Store Crab Quiche
Fridge
Wrap the cooled quiche in clingfilm or place slices in an airtight container. It stays fresh in the fridge for up to 3 days, though the pastry will lose some of its crunch.
Reheat
Warm the quiche in the oven at 160°C (325°F/Gas Mark 3) for 10 to 15 minutes. Avoid the microwave because it turns the pastry rubbery and makes the egg filling weep.
Freeze
Wrap individual slices tightly in greaseproof paper and a layer of aluminium foil. Store in the freezer for 2 months and thaw in the fridge before reheating in a hot oven.
Barefoot Contessa Crab Quiche Recipe Nutrition Facts
Per serving (1 of 6):
- Calories: 420
- Protein: 16g
- Fat: 32g
- Carbohydrates: 18g
- Sugar: 3g
- Sodium: 480mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, grease a ceramic pie dish thoroughly and pour the filling directly into the dish. Bake at 180°C (350°F/Gas Mark 4) for about 30 minutes until the centre is set.
Yes, but you must choose a high-quality tinned lump crab and rinse it briefly to remove excess salt. Pat it completely dry before adding it to the eggs.
This usually happens from overbaking, which causes the egg proteins to tighten and pull away from the edges. Remove the quiche while the centre still moves slightly.
Barefoot Contessa Crab Quiche Recipe
Description
Thinly sliced russet potatoes layered with diced ham in a rich Gruyere and double cream cheese sauce
Ingredients
Instructions
- Preheat oven to 190°C (375°F/Gas Mark 5) and grease a 23x33cm tin.
- Whisk flour into melted butter for 2 minutes before adding milk and cream.
- Simmer the sauce until thick, then stir in the cheeses, salt, pepper, and nutmeg.
- Layer potatoes, ham, and sauce three times in the baking tin.
- Bake covered for 45 minutes, then uncovered for 20 minutes until golden.
- Rest for 10 minutes before serving with fresh thyme.
