The Louisiana Crawfish Promotion and Research Board (LCPRB) was established in 1983 by the Louisiana legislature to raise funds for developing crawfish markets and supporting industry research. The board ensures that producers maintain high standards of quality and safety, enhancing the taste and nutritional value of Louisiana crawfish.
Try this fabulous crawfish quiche recipe created by LCPRB’s very own Yvette Bonanno, featuring Louisiana crawfish. The cream, egg, and crawfish blend perfectly to satisfy your savory palate, and the flaky piecrust adds the finishing touch. Check out the full recipe below.
Meet the Chef
Yvette Bonanno, a native of Baton Rouge, grew up immersed in the family-owned seafood markets and restaurants of Louisiana, developing a deep appreciation for the state’s beloved crustacean, crawfish. As a professional chef, she passionately incorporates this ingredient into a variety of dishes, from salads and appetizers to soups, stews, and gumbos. Yvette finds joy in creating seasonal dishes that highlight crawfish and in making it accessible year-round. She enjoys collaborating with fellow chefs to showcase Louisiana crawfish in their establishments, sharing recipes and cooking tips.
- 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
- Preheat oven to 400°F.
- Line a baking pan with parchment paper.
- Line the pie crust with parchment paper and fill with beans or weights to “blind bake” for 10 minutes.
- In a skillet, add butter and sauté onions, jalapenos, bell peppers, and corn for 3-4 minutes.
- Add tomatoes, cilantro, crawfish, and salt to the skillet. Cook for 1 minute and remove from heat.
- Remove the crust from the oven and reduce the oven temperature to 375°F.
- Fill the crust with 4 oz of cheese, sautéed vegetables, and crawfish tails.
- In a bowl, combine cream and eggs and whisk well. Pour the mixture into the pie crust.
- Line the baking pan with parchment paper, set the quiche on top, and bake for 45-50 minutes.
- Remove from oven, top with an additional 2 oz of cheese, and bake for an additional 4-5 minutes until set.
- Optional - Saute additional ½ lb crawfish with butter, whites of green onion, cilantro, touch of crab boil & white wine, top quiche.
