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Cathe's Crawfish Quiche

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Submitted by ybriggs

YIELD

1 pie

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 15
TABLESPOON ML BUTTER
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
EACH EACH CARROTS
diced
3 3
1 1
EACH EACH ONIONS
diced
2 2
LARGE LARGE GARLIC CLOVES
minced *
1 1
X X PARSLEY LEAVES
minced *
½ 2.5
TEASPOON ML THYME
crushed *
1 1
EACH EACH BAY LEAVES
crushed *
1 15
TABLESPOON ML DILL WEED
dried
0.6
TEASPOON ML CAYENNE PEPPER
2 3E+1
TABLESPOONS ML TOMATO PASTE
2 3E+1
TABLESPOONS ML COGNAC
½ 118
CUP ML SAUTERNE *
3 3
LARGE LARGE EGGS
1 237
CUP ML CREAM
4 115.6
OUNCES ML/G SWISS CHEESE
grated
1 453.6
POUND G CRAWFISH TAILS
chunks *
1 1
EACH EACH PIE SHELL (9 INCH)
10 inch

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 517 67% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 218mg 73%
Sodium 348mg 15%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 25g
Vitamin A 73% Vitamin C 13%
Calcium 22% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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