Easy Crawfish Quiche Recipes

CRAWFISH QUICHE

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.

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.

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.

CRABMEAT QUICHE

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.

CRAB QUICHE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

SEAFOOD QUICHE

Steps:

• Preheat oven to 350 degrees F. Place half the cheese in the unbaked pie shell. Layer with crabmeat, spinach, and shrimp. Top with remaining cheese.
• Beat eggs in a large bowl, lightly. Beat in remaining ingredients; pour over seafood and cheese.
• Bake about 15 minutes, then reduce oven temperature to 300. Bake another 30 minutes, or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting into wedges and serving.