John Travoltas Crab Quiche Recipes

CRAB QUICHE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

WINNING CRAB QUICHE

Steps:

• In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

CHEF JOHN'S QUICHE LORRAINE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
• Reduce oven to 325 degrees F (165 degrees C).
• Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

CRAB QUICHE

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.

JOHN TRAVOLTA'S CRAB QUICHE

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).

CRAB QUICHE

Steps:

• Pastry: Blend together flour, butter, shortening & 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-sized butter lumps. Drizzle evenly with 3 Tbsp. ice water & 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 Tbsp. at a time, stirring (or pulsing) until 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 & 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 & fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry & press against rim of pie plate to reinforce edge. Decoratively crimp edge & lightly prick bottom & side of shell with a fork. Chill until firm, about 30 minutes. Put oven rack in middle position & preheat oven to 375 degrees. Filling: If using crab leg, hack through shell with a large heavy knife & cut meat into 1/2-inch pieces. Discard shell. Whisk together eggs, cream, herbs, seafood seasoning, mayo, Mrs. Dash, salt, pepper & nutmeg, then stir in cheeses & crabmeat. Pour into prebaked crust & bake until filling puffs & is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes. Dough can be chilled up to 1 day. Let stand at room temperature 10 minutes before rolling out.

CRAB QUICHE

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.