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Ina Garten Crab Quiche

Ina Garten Crab Quiche
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The Ina Garten Crab Quiche is rich, creamy, and filled with delicate seafood flavor wrapped in a buttery crust. Inspired by the refined yet approachable cooking style of Ina Garten, this quiche combines lump crab meat, eggs, cream, herbs, and cheese into a smooth custard baked to golden perfection.

Ingredients

Scale

For the Crust:

  • 1 prepared pie crust (store-bought or homemade)

For the Filling:

  • 6 large eggs

  • 1 cup heavy cream

  • ½ cup whole milk

  • 1 cup lump crab meat (picked over for shells)

  • ½ cup grated Gruyère or Swiss cheese

  • 2 tablespoons finely chopped chives

  • 1 tablespoon fresh parsley (chopped)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • Pinch of nutmeg

Instructions

Step 1: Preheat the Oven and Blind Bake the Crust

Preheat your oven to 375°F (190°C). Fit the pie crust into the dish and press gently into the edges. Line it with parchment paper and fill with pie weights.

Bake for 15 minutes, then remove the weights and bake another 5–7 minutes until lightly golden. This step prevents a soggy bottom once the custard is added.

Let the crust cool slightly before filling.

Step 2: Prepare the Custard Base

In a large bowl, whisk together eggs, heavy cream, and milk until smooth. Add salt, pepper, and a small pinch of nutmeg.

Whisk gently but thoroughly. You want a smooth mixture without large bubbles.

Step 3: Add the Crab and Cheese

Sprinkle grated cheese evenly across the pre-baked crust. Scatter the crab meat gently over the cheese. Do not press down.

Add chopped chives and parsley on top. Layering ingredients this way keeps the crab distributed evenly in every slice.

Step 4: Pour the Custard Carefully

Slowly pour the egg mixture over the crab and cheese. Fill just below the rim of the crust.

Pour slowly to avoid displacing the crab. The filling should look creamy and evenly spread.

Step 5: Bake Until Just Set

Place the quiche on a baking sheet and bake for 35–40 minutes.

The center should be set but slightly soft when gently shaken. It should not jiggle like liquid. If the crust begins to brown too quickly, cover the edges loosely with foil.

Overbaking can cause cracks and a rubbery texture.

Step 6: Cool Before Slicing

Remove from oven and allow to cool for at least 15–20 minutes before slicing.

Cooling allows the custard to firm up, ensuring clean slices and better texture.

Find it online: https://inagartendishes.com/ina-garten-crab-quiche/