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Crawfish Quiche

A Chef Emeril Lagasse recipe that is sure to satisfy the most discriminating taste.
3 from 1 vote
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Servings 8

Ingredients
  

  • 1 - 11 inch prebaked deep dish crust. Look for “Ruby’s No-Fail Pie Crust” on my website.
  • 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

Instructions
 

  • 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.

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