Crawfish Quiche

(With Savory Crust)

Cajun Crawfish Quiche Recipe in Cajun Cuisine and More Cajun Cookbook Cajun Recipes New Orleans Cuisine Cajun Food

Crust Ingredients:

1½ cups all purpose flour
1½ tsp thyme leaves
½ tsp cayenne
½ tsp salt
4 tbsp butter (½ stick)
4 tbsp olive oil
¼ cup plain yogurt

Crust Instructions:

Preheat oven to 350° F.

Spray a 9" or 10" tart pan with cooking spray, or grease with butter.

In a food processor, pulse flour, thyme, cayenne and salt until combined. Add the butter, 1 tbsp at a time, pulsing until incorporated. Add the olive oil, pulsing until combined. Add the yogurt, pulsing until combined.

Press dough into prepared pan, spreading evenly across the bottom and up the sides to form a crust. Refrigerate for at least 15 minutes, place in oven until set, but not browned (approx 15 minutes).

Let cool on wire rack. Increase oven temp to 375° F.

Crawfish Quiche Ingredients:

3 tbsp unsalted butter
½ cup diced yellow onion
¼ cup diced red bell pepper
1/8 cup diced green bell pepper
2 tsp chopped garlic
½ tsp salt
¼ tsp cayenne
½ lb crawfish tails (peeled)
1 cup heavy cream
2 large eggs
¼ tsp black pepper
¼ tsp Worcestershire sauce
¼ tsp Tabasco sauce
¼ tbsp chopped chives
¼ cup grated parmesan
½ cup shredded white cheddar
½ cup shredded medium cheddar
A few green onions (for garnish)


Melt butter in a medium sauté pan over medium heat. Add the onions, red and green bell peppers, garlic, salt and cayenne, and sauté 2 minutes. Add crawfish and sauté another 2 minutes. Remove from heat and let cool.

Whisk together the cream, eggs, black pepper, Worcestershire, Tabasco, chives and parmesan. Pour the crawfish and sautéed ingredients into the tart shell, spreading the mixture evenly. Pour the whisked mixture over the crawfish and sautéed vegetables. Mix the three (3) cheeses together and place loosely over whisked cream and eggs, pressing the cheeses softly into the mix. Be sure cheeses submerge sufficiently, or tart will brown too quickly.

Bake at 375° F for about 35 minutes, or until center is set and the top is lightly browned. Remove from the oven and cool at least 10 minutes before slicing. Garnish each slice with green onions, if desired.

(This dish is excellent as a left-over. Keep in refrigerator for up to three days, then microwave briefly. Caution, microwaving too long may dry the crust and cheeses. If time allows, results are better if microwaved about 30 seconds, then finished in 375° F oven for 8 - 10 minutes, or until crust is crisp and flakey.)