Crawfish Quiche

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Servings: 8 Difficulty: Intermediate
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A creamy, savory quiche featuring sweet crawfish tails in a flaky, buttery crust
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This rich and comforting Crawfish Quiche is a Southern-inspired delight that transforms simple ingredients into an elegant meal. The flaky, homemade shortening crust provides a sturdy base for a luxurious filling of heavy cream, eggs, and sharp cheddar cheeses. Sweet, tender crawfish tails are sautéed with onions, bell peppers, and garlic, then infused with a hint of cayenne and Tabasco for a gentle kick. The result is a custard-like texture that is both creamy and robust in flavor. Perfect for brunch, a light dinner, or a festive gathering, this dish offers a sophisticated twist on classic comfort food. It pairs beautifully with a crisp green salad or roasted vegetables.

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Crawfish Quiche

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 1076.4

Description

This rich and comforting Crawfish Quiche is a Southern-inspired delight that transforms simple ingredients into an elegant meal. The flaky, homemade shortening crust provides a sturdy base for a luxurious filling of heavy cream, eggs, and sharp cheddar cheeses. Sweet, tender crawfish tails are saut&# 195;©ed with onions, bell peppers, and garlic, then infused with a hint of cayenne and Tabasco for a gentle kick. The result is a custard-like texture that is both creamy and robust in flavor. Perfect for brunch, a light dinner, or a festive gathering, this dish offers a sophisticated twist on classic comfort food. It pairs beautifully with a crisp green salad or roasted vegetables.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC). In a large mixing bowl, combine 2 1/2 cups flour, 2 teaspoons salt, and 1/4 teaspoon cayenne.
  2. Cut in 1 cup solid vegetable shortening until the mixture resembles coarse meal. Sprinkle with 1/2 cup ice water, tossing with a fork until dough just comes together.
  3. Press dough into a 9-inch tart pan or pie plate. Prick bottom with fork and chill for 15 minutes. Blind bake with pie weights for 15 minutes, then remove weights and bake 5 more minutes until golden.
  4. In a skillet, melt 2 tablespoons butter over medium heat. Sauté 1/4 cup diced yellow onion, 3 tablespoons diced red bell pepper, and 2 teaspoons chopped garlic until soft, about 5 minutes.
  5. Add 1/2 lb peeled crawfish tails to the skillet. Cook for 2 minutes just to warm through, then remove from heat and let cool slightly.
  6. In a bowl, whisk together 2 cups heavy cream, 4 eggs, 1/4 teaspoon Tabasco, 1/2 teaspoon Worcestershire sauce, and remaining 1/8 teaspoon cayenne.
  7. Stir in 3 tablespoons grated Parmigiano-Reggiano, 1/2 cup grated white cheddar, and 1/2 cup grated medium cheddar cheese until melted into the cream mixture.
  8. Spread the crawfish and vegetable mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the filling.
  9. Bake for 30-35 minutes, or until the center is set and the top is golden brown. Let cool for 10 minutes before slicing. Garnish with 2 tablespoons chopped chives.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1076.4kcal
% Daily Value *
Total Fat 61.5g95%
Saturated Fat 20.7g104%
Cholesterol 0.0mg0%
Sodium 9753.0mg407%
Total Carbohydrate 114.0g38%
Dietary Fiber 4.1g17%
Sugars 0.4g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crawfish, quiche, southern, crust, cheese, breakfast, brunch, dinner, custard, comfort food, seafood, baking, onions, peppers, garlic, cheddar, parmesan, tabasco, herbs, chives, eggs
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