John Travoltas Crab Quiche Recipes

Steps:

• Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
• Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
• Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate.
• Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge.
• Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F
• Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes.
• Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more.
• Cool completely in pie plate on a rack, about 20 minutes.
• Make filling: If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
• Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
• Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
• Make filling:
• If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
• Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
• Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.

Steps:

• To make the dough, put chilled butter, shortening, flour, and salt in a mixer with a paddle attached.
• Mix on medium until blended, about 3-4 minutes.
• (It will look like cornmeal.) Then add the water.
• As soon as the dough comes together, turn the mixer off.
• This should only take about 10 seconds.
• (Do not over mix) Take dough out of machine and chill in refrigerator for about 1 hour.
• Prepare the custard by mixing all ingredients together.
• Roll out dough to about 1/4-inch thick.
• Line the bottom of a 9-inch pie dish.
• Sprinkle 1/2 of each cheese on the bottom.
• Add crab meat.
• Sprinkle herbs over crab meat.
• Sprinkle on the rest of the cheese.
• Pour custard over all the ingredients almost to the top of the pie dish.
• Cook for 1 hour and 15 minutes at 325 degrees F.
• Let stand 30 minutes before serving.
• (Recipe courtesy The National Enquirer).

Steps:

• Preheat oven to 400 degrees F.
• Partially bake crust for approximately 8 minutes on lowest rack in oven.
• Remove and turn temperature down to 350 degrees.
• Spread filling (over bottom of shell).
• Poor in the egg mixture and cook for 35 to 40 minutes.
• Let stand for 5-10 minutes prior to serving.

Steps:

• Preheat oven to 350.
• Bake piecrust for 10 minutes, cool.
• Whip eggs and milk/cream until light and fluffy.
• add all other ingredients, watch salt as crab and cheese are fairly salty.
• Pour into prebaked pie crust.
• Bake at 350 for 45 to 50 minutes or until toothpick inserted into middle comes out clean, be careful not to overcook, just until touched in the middle is almost firm to touch.