Crawfish Quiche
From chefmeow 14 years agoIngredients
- 1-1/2 cups flour shopping list
- 1 teaspoon salt shopping list
- 6 tablespoons butter shopping list
- 3 tablespoons ice water shopping list
- 3 eggs shopping list
- 1-1/2 cups half-and-half shopping list
- 1 tablespoon butter melted shopping list
- 1-1/2 cups cooked crawfish coarsely chopped shopping list
- 3/4 cup grated swiss cheese shopping list
- 3/4 cup grated cheddar cheese shopping list
- 1 small white onion shopping list
- 1 garlic clove shopping list
- 1/4 teaspoon dry mustard shopping list
- 1/2 teaspoon tarragon shopping list
- 1 teaspoon parsley shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
How to make it
- Mix together flour and salt then cut in butter until mixture resembles coarse sand.
- Mix in just enough ice water to form a ball then wrap pastry in plastic and refrigerate 1 hour.
- Roll out chilled dough on a lightly floured board then line pie pan with pastry.
- Cover with plastic wrap and refrigerate until ready to use.
- Preheat oven to 350.
- In large bowl beat eggs well then add the half and half and beat again.
- Stir in crawfish and cheeses then set aside.
- Chop onion finely and sauté in butter.
- When onion is almost done crush garlic and stir in then remove from heat.
- Add onion, garlic, dry mustard, herbs, salt and pepper to crawfish mixture and combine well.
- Pour into quiche crust and bake at 350 for 45 minutes then cook on rack 5 minutes and slice.
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