CRAWFISH QUICHE
What do you do when you have several pounds of crawfish left over from a crawfish boil? You peel 'em and put 'em in this easy to make, fabulous quiche that has gotten rave reviews from everyone who's ever eaten it! This even makes a great brunch course.
Provided by spaghetti_soprano
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute mushrooms and green onions in butter until tender. Add crawfish. Set aside.
- In large bowl combine eggs, half and half, cheese and seasoning.
- Fold in crawfish, mushrooms and onions. Pour mixture into pie shell. Sprinkle with a little additional cheese.
- Bake at 350F for 45 minutes or until knife inserted comes out clean. Let stand about 10 minutes before serving.
Nutrition Facts : Calories 480.8, Fat 35.9, SaturatedFat 17.3, Cholesterol 284.7, Sodium 486.9, Carbohydrate 16.8, Fiber 1.6, Sugar 1.1, Protein 22.8
CRAWFISH QUICHE
Steps:
- Combine the flour, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a medium mixing bowl. Cut in the shortening until the mixture resembles a coarse, meal-like texture. Add the water, 1 tablespoon at a time, mixing gently until the mixture forms a dough. Form the dough into a ball, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours. Preheat the oven to 400 degrees F. Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 minutes. Lightly dust a work surface with flour. Roll the dough into a 12-inch round, about 1/4-inch thick. Fold the dough into fourths and unfold into a 10-inch fluted (quiche) pan. Press the dough into the bottoms and sides of the pan, using your fingers. Roll a wooden rolling pin over the pan to cut off or remove the excess dough. Prick the bottom of the crust all over with a fork. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake the weighted crust for 12 minutes. Remove from the oven and cool slightly. Remove parchment paper and pie weights. Reduce the oven temperature to 375 degrees F. Melt the butter in a medium saute pan over medium heat. Add the onions, bell peppers, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon cayenne. Saute for 3 minutes. Add the crawfish tails and saute for 1 to 2 minutes. Remove from the heat and cool slightly. In a mixing bowl, whisk together the cream, eggs, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, hot sauce, Worcestershire sauce, chives, and grated Parmesan. Arrange the crawfish mixture evenly into the pastry shell. Sprinkle the grated cheeses over the crawfish. Pour the cream mixture over the crawfish. Place in the oven and bake for about 30 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 5 minutes, before slicing. Garnish with fresh chives and serve warm.
THE BEST QUICHE LORRAINE
Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.
Provided by Food Network Kitchen
Time 4h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
- Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
- Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
- Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
- For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
- Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
- When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
- Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.
CRABMEAT QUICHE
Serve for a delicious and elegant luncheon!
Provided by BRIGITS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a large skillet over medium heat. Saute green onion and red bell pepper until soft. Stir in crabmeat, and season with salt and pepper. Add wine, and cook for 1 minute. Remove from heat, and allow to cool.
- In a large bowl, beat eggs until light. Whisk in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with Swiss cheese.
- Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 17.8 g, Cholesterol 161.9 mg, Fat 29.2 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 13.6 g, Sodium 757.3 mg, Sugar 0.9 g
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