CRAWFISH QUICHE
Prep Time: 1½ Hours
Yields: 4–6 Servings
Comment:
What’s great about this recipe is that it can be made with any type of seafood, even mixed, and it’s wonderful with chicken as well. Quiche has been around for centuries, however, here in Louisiana we have raised it to a new level by adding our fresh crawfish tails. Get creative and try adding some of your favorite seasoning meats such as andouille, tasso or chopped smoked sausage.
Ingredients:
1¼ cups crawfish tails
1 (9-inch) prepared pie crust
2 tbsps butter
¼ cup minced onion
2 tbsps minced garlic
1 tbsp minced red bell pepper
1 tbsp minced yellow bell pepper
1 tbsp minced tarragon
salt and cayenne pepper to taste
granulated garlic to taste
4 eggs
2 cups heavy whipping cream
½ tsp hot sauce
1 tsp Worcestershire sauce
1 tbsp minced chives
¼ cup grated Parmesan cheese
1 cup grated white Cheddar cheese
Method:
Preheat oven to 350°F. In a saucepan, melt butter over medium-high heat. Add onion and cook until tender. Add crawfish tails, minced garlic, bell peppers and tarragon then cook approximately 1 minute, stirring occasionally. Season to taste with salt, cayenne pepper and granulated garlic. Remove from heat and let cool. In a large bowl, combine eggs, cream, hot sauce, Worcestershire, chives and salt to taste, whisking to mix well. Set egg mixture aside. Spread cooled crawfish mixture on bottom of prepared pie crust, top with egg mixture then sprinkle evenly with Parmesan and Cheddar cheese. Bake 50 minutes to 1 hour or until set.
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