Recipe of the Week


Prep Time: 1 Hour
Yields: 4–6 Servings

What’s great about this recipe is that it can be made with any type of seafoods, even mixed, and wonderful with chicken as well. Quiche has been around for centuries, however here in Louisiana we have raised it to a new level by adding our fresh crawfish tails. Get creative and try adding some of your favorite seasoning meats such as andouille, tasso or chopped smoked sausage.

1¼ cups crawfish tails
2 tbsps butter
⅓ cup chopped onions
¼ cup minced garlic
salt and cayenne pepper to taste
4 eggs
2 cups heavy whipping cream
¼ tsp Tabasco®
1 tsp Worcestershire sauce
1 tbsp dried chives
1 (9-inch) prepared pie crust
¼ cup grated Parmesan cheese
1 cup grated white Cheddar cheese

Preheat oven to 350°F. In a saucepan, melt butter over medium-high heat. Add onions and cook until tender. Add garlic and season to taste with salt and cayenne pepper, stirring occasionally. Add crawfish tails and cook about 1 minute. Remove from heat and let cool. In a large bowl, combine eggs, cream, Tabasco, Worcestershire, chives and salt to taste, whisking to mix well. Set egg mixture aside. Place prepared pie crust in a pie pan. Spread cooled crawfish mixture on bottom of pie crust, top with egg mixture then sprinkle evenly with Parmesan and Cheddar cheese. Bake 50 minutes to 1 hour or until set.



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