Cathe's Crawfish Quiche
Submitted by ybriggs
Crawfish tails baked in a rich custard of cream, eggs, and Swiss cheese with sautéed vegetables, cognac, and sautérne. A Cajun-French quiche that’s pure indulgence.
YIELD
1 piePREP
10 minCOOK
30 minREADY
40 minWhere Cajun meets French in the most gorgeous way possible: a crawfish quiche spiked with cognac and sautérne wine.
Carrots, scallions, onion, and garlic get a quick sauté in butter and olive oil, then tomato paste, thyme, bay leaf, dill, and a pinch of cayenne build a seasoning base with real depth. A splash of cognac and sautérne lifts everything with warmth and sweetness.
The custard is classic: eggs, cream, and finely grated Swiss cheese, folded together with chunks of crawfish tail. Pour it into a pre-baked crust, lay a few whole crawfish on top for show, and bake until set and golden.
Every slice is creamy, savory, and just a little boozy in the best way.
Chef Tips
- Pre-bake (blind bake) your pie crust before filling. This prevents a soggy bottom and gives you a flaky, crisp shell.
- Reserve your prettiest crawfish pieces for the top. They sink slightly during baking and look stunning when you slice.
- Let the quiche rest for 10 minutes after baking. It continues to set and slices much cleaner.
Ingredients
Directions
Sauté vegetables in butter and olive oil until slightly brown.
Add spices, tomato paste, cognac and sautérne; mix well.
Beat together 3 eggs, cream and finely grated cheese.
Reserve 8 pieces of crawfish for decoration; add rest to cream/egg mixture.
Blend with vegetables and pour into pre-baked pie crust.
Bake until done.
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