Louisiana Crawfish Quiche
 
Ingredients
  • 1 prepackaged piecrust - 10”
  • 2 tablespoon butter
  • ½ cup onions, chopped
  • 1 tablespoon jalapeño, chopped
  • ¼ cup red/yellow bell pepper, chopped
  • ¾ cup corn kernels, fresh/frozen
  • ¼ cup tomato, diced
  • 2 tablespoon cilantro, chopped
  • 1 tablespoon kosher salt
  • 4 ounces pepper jack cheese, grated + 2 oz additional for top
  • 2 cups heavy cream
  • 4 eggs
  • ½ pound crawfish tails
Instructions
  1. Preheat oven to 400°F.
  2. Line a baking pan with parchment paper.
  3. Line the pie crust with parchment paper and fill with beans or weights to “blind bake” for 10 minutes.
  4. In a skillet, add butter and sauté onions, jalapenos, bell peppers, and corn for 3-4 minutes.
  5. Add tomatoes, cilantro, crawfish, and salt to the skillet. Cook for 1 minute and remove from heat.
  6. Remove the crust from the oven and reduce the oven temperature to 375°F.
  7. Fill the crust with 4 oz of cheese, sautéed vegetables, and crawfish tails.
  8. In a bowl, combine cream and eggs and whisk well. Pour the mixture into the pie crust.
  9. Line the baking pan with parchment paper, set the quiche on top, and bake for 45-50 minutes.
  10. Remove from oven, top with an additional 2 oz of cheese, and bake for an additional 4-5 minutes until set.
  11. Optional - Saute additional ½ lb crawfish with butter, whites of green onion, cilantro, touch of crab boil & white wine, top quiche.
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-crawfish-quiche/