Louisiana Crawfish Quiche

Down on the bayou, crawfish finds its way into just about everything, and this quiche is no exception. A full pound of crawfish tails folded into a rich egg and half-and-half custard with sauteed mushrooms, green onions, and melted mozzarella. It’s generous with the good stuff and doesn’t hold back.

Sauteing the mushrooms and green onions in butter first is a small step that makes a big difference. Raw mushrooms release water during baking and can make the custard watery. Cooking them down beforehand concentrates their flavor and removes excess moisture so the filling sets up properly.

The two-temperature baking method gives you the best of both worlds. Starting at 400°F (200°C) for 15 minutes crisps and sets the bottom crust so it doesn’t go soggy under all that filling. Dropping to 300°F (150°C) for the remaining 30 minutes lets the custard set gently without curdling or puffing up. You know it’s done when a knife inserted in the center comes out clean.

Let it rest 5 minutes before cutting. A just-out-of-the-oven quiche is still liquid in the center. That brief rest lets the custard firm up so slices hold together on the plate.

Pro Tips

• Dry mustard and nutmeg in the custard are subtle flavor boosters. You won’t taste them individually, but they bring out the richness of the cheese and the sweetness of the crawfish.
• Pat the crawfish tails dry before folding them in. Excess liquid from frozen tails thins the custard.
• Use a deep-dish pie shell. A standard shell can’t hold this much filling.

Variations

• Swap mozzarella for pepper jack for a spicier, more Cajun-forward quiche.
• Add a pinch of cayenne or a dash of hot sauce to the egg mixture for heat.
• Use shrimp in place of crawfish if crawfish tails aren’t available in your area.