Cathe's Crawfish Quiche
Yield
1 piePrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
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 |
*
|
| 2.5 | ml |
thyme
crushed |
*
|
| 1 | each |
bay leaves
crushed |
*
|
| 15 | ml |
dill weed
dried |
|
| 0.6 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
cognac
|
|
| 118 | ml |
sauterne
|
* |
| 3 | large |
eggs
|
|
| 237 | ml |
cream
|
|
| 115.6 | ml/g |
swiss cheese
grated |
|
| 453.6 | g |
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.
