CRAWFISH QUICHE
Steps:
- Combine the flour, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a medium mixing bowl. Cut in the shortening until the mixture resembles a coarse, meal-like texture. Add the water, 1 tablespoon at a time, mixing gently until the mixture forms a dough. Form the dough into a ball, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours. Preheat the oven to 400 degrees F. Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 minutes. Lightly dust a work surface with flour. Roll the dough into a 12-inch round, about 1/4-inch thick. Fold the dough into fourths and unfold into a 10-inch fluted (quiche) pan. Press the dough into the bottoms and sides of the pan, using your fingers. Roll a wooden rolling pin over the pan to cut off or remove the excess dough. Prick the bottom of the crust all over with a fork. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake the weighted crust for 12 minutes. Remove from the oven and cool slightly. Remove parchment paper and pie weights. Reduce the oven temperature to 375 degrees F. Melt the butter in a medium saute pan over medium heat. Add the onions, bell peppers, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon cayenne. Saute for 3 minutes. Add the crawfish tails and saute for 1 to 2 minutes. Remove from the heat and cool slightly. In a mixing bowl, whisk together the cream, eggs, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, hot sauce, Worcestershire sauce, chives, and grated Parmesan. Arrange the crawfish mixture evenly into the pastry shell. Sprinkle the grated cheeses over the crawfish. Pour the cream mixture over the crawfish. Place in the oven and bake for about 30 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 5 minutes, before slicing. Garnish with fresh chives and serve warm.
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Divine Ephraim
[email protected]This quiche was just okay.
T Sivils
[email protected]Not a fan of this quiche.
Shey Bobo
[email protected]This quiche was a disappointment.
haitham sabry
[email protected]I love this recipe!
Frikkie de Castro
[email protected]This quiche is amazing!
Jahageer Malik
[email protected]Yum!
Abid Waheed
[email protected]This recipe is a keeper! I've made it twice now, and it's always a hit. The crawfish quiche is delicious and easy to make.
Hossain Firoz
[email protected]I followed the recipe exactly, but my quiche didn't turn out as well as I expected. The crust was soggy, and the filling was bland.
Mia Ibarra
[email protected]This quiche was a little too rich for my taste, but my husband loved it. He said it was the best quiche he's ever had.
Omotayo Blessing
[email protected]I made this quiche for my family, and they all raved about it. The crawfish added a unique and delicious flavor. I will definitely be making this again.
David Anderson
[email protected]This quiche was easy to make and turned out great! I used frozen crawfish tails, and they worked perfectly. The quiche was flavorful and filling, and everyone loved it.
Nathan Booth
[email protected]I'm not usually a fan of quiche, but this crawfish quiche was amazing! The crust was flaky and buttery, and the filling was rich and flavorful. I would highly recommend this recipe.
Raelynn Holmes
[email protected]This crawfish quiche was a hit at my brunch party! The flavors were perfectly balanced, and the crawfish added a delicious twist. I will definitely be making this again.