Crawfish Quiche
A wonderful dish just made for a Brunch. Created by Chef Emeril Lagasse this recipe hit’s on all points. The cream the egg the crawfish all work together to satisfy your savory pallet and the flaky pie crust, well you have got to give this a try.
Ingredients
- 1-11 inch prebaked deep dish crust.
- 3 tablespoons unsalted butter
- 1/2 cup finely diced yellow onions
- 1/2 cup finely diced red bell peppers
- 2 teaspoons chopped garlic
- 1/4 teaspoon salt + 1/8 teaspoon salt
- 1/8 teaspoon cayenne
- 1/2 lbs peeled crawfish tails
- 4 eggs
- 1 cup heavy cream
- 1/4 teaspoon freshly ground black pepper
- Dash of Hot Sauce (Tabasco recommended)
- 1/4 teaspoon Worcestershire sauce
- 3 tb/s chopped fresh chives, plus more for garnish
- 1/4 cup grated mozzarella
- 1/2 cup grated fine Parmigiana Reggiano
- 1 cup grated sharp white cheddar
Directions:
- Preheat oven temperature to 375 degrees F.
- Melt the butter in a medium saucepan over medium heat. Add the onions, bell peppers, garlic, 1/4 Teaspoon salt, and 1/8 Teaspoon cayenne. Saute for 3 minutes. Add the crawfish tails and sauté for 1 to 2 minutes. Remove from the heat and cool slightly.
- In a mixing bowl, whisk together the cream, eggs, and add 1/8 salt, black pepper, hot sauce, Worcestershire sauce, chives, and grated Parmesan. Arrange the crawfish mixture evenly into the pastry shell. Sprinkle the grated cheeses over the crawfish. Pour the cream mixture over the crawfish.
- Bake for approximately 40 minutes or until the center sets and top is golden. Remove from the oven and cool for 5 minutes, before slicing. Garnish with fresh chives and serve warm.
Note: Directions for making a pie crust is not part of this recipe. You can either purchase an 11 inch store bought pie crust or make your own. I have a separate recipe for making pie crust as well as a YouTube video. But whatever the case, Pre-bake pie shell until lightly brown and let cool.
Here is my YouTube video on how to make your own pie crust.
