Cathe's Crawfish Quiche
26
26
Ingredients
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
carrots
diced |
|
| 3 | each |
scallions, spring or green onions
diced |
|
| 1 | each |
onions
diced |
|
| 2 | large |
garlic cloves
minced |
* |
| 1 | x |
parsley leaves
minced |
* |
| ½ | teaspoon |
thyme
crushed |
* |
| 1 | each |
bay leaves
crushed |
* |
| 1 | tablespoon |
dill weed
dried |
|
| ⅛ | teaspoon |
cayenne pepper
|
* |
| 2 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
cognac
|
|
| ½ | cup |
sauterne
|
* |
| 3 | large |
eggs
|
|
| 1 | cup |
cream
|
|
| 4 | ounces |
swiss cheese
grated |
|
| 1 | pound |
crawfish tails
chunks |
* |
| 1 | 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.
Nutrition Facts
Serving Size 225g (7.9 oz)Amount per Serving
Calories 51767% of calories 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?
