Crawfish Quiche
A rich, golden quiche in a from-scratch cayenne-spiced crust, filled with crawfish tails, sauteed trinity, heavy cream custard, and a blend of three cheeses.
Ingredients
- 2 0.5 cup all-purpose flour
- 2 tsp salt
- 0.3 tsp cayenne
- 1 cup solid vegetable shortening
- 2 tbsp unsalted butter
- 0.3 cup small-diced yellow onions
- 3 tbsp small-diced red bell peppers
- 2 tsp chopped garlic
- 0.5 lb peeled crawfish tails
- 2 cup heavy cream
- 4 each eggs
- 0.3 tsp Tabasco sauce
- 0.5 tsp Worcestershire sauce
- 2 tbsp chopped chives
- 3 tbsp grated Parmigiano-Reggiano cheese
- 0.5 cup grated white Cheddar cheese
- 0.5 cup grated medium Cheddar cheese
Instructions
- 1
Combine flour, 2 tsp salt, and 1/4 tsp cayenne. Cut in shortening until coarse meal texture. Add water 1 tbsp at a time until dough comes together. Form into ball, wrap in plastic, refrigerate at least 1 hour.
- 2
Preheat oven to 375°F. Roll dough to a 12-inch round, 1/4-inch thick. Line a 10-inch quiche pan. Prick bottom with fork.
- 3
Melt butter in medium saute pan. Add onions, bell peppers, garlic, 1 tsp salt, 1/4 tsp cayenne. Saute 4 minutes. Add crawfish, saute 2 minutes. Cool.
- 4
Whisk cream, eggs, remaining salt and cayenne, Tabasco, Worcestershire, chives, and Parmesan together.
- 5
Turn crawfish mixture into pastry shell. Sprinkle grated Cheddar cheeses over crawfish. Pour cream mixture over top. Bake about 55 minutes until center sets and top is golden. Cool 5 minutes before slicing.