Crawfish Quiche
Dive into the rich flavors of the South with this irresistible Crawfish Quiche, an elegant twist on a classic seafood dish that's perfect for brunch, lunch, or dinner. Featuring tender, seasoned crawfish tails nestled in a creamy egg custard infused with sautéed onions, bell peppers, celery, and a touch of Cajun spice, this recipe captures the essence of Louisiana cuisine. Melted cheddar and Parmesan cheeses bring a velvety texture and savory depth, while a flaky pie crust provides the perfect base for every bite. Ready in just over an hour, this quiche is as easy to prepare as it is to enjoy. Serve it warm with a fresh green salad for a showstopping meal that celebrates the flavors of the bayou. Perfect for seafood lovers searching for crawfish recipes, quiche ideas, or Cajun-inspired dishes!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 0.5 cup green bell pepper, finely chopped
- 0.5 cup celery, finely chopped
- 2 cloves garlic, minced
- 1 pound crawfish tails, cooked
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon Cajun seasoning
- 4 eggs
- 1.5 cups heavy cream
- 1 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 store-bought pie crust
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the onion, green bell pepper, and celery, and sauté for 5-7 minutes until vegetables are softened.
Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
Stir in the cooked crawfish tails, salt, black pepper, and Cajun seasoning. Cook for 2-3 minutes, then remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together the eggs and heavy cream until well combined.
Stir the cheddar cheese and Parmesan cheese into the egg mixture.
Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges as desired.
Spread the crawfish mixture evenly onto the bottom of the pie crust, then pour the egg and cheese mixture over the top, ensuring it spreads evenly.
Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden and the filling is set. A knife inserted into the center should come out clean.
Allow the quiche to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.3 g | 289% | |
| Saturated Fat | 127.7 g | 638% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1941 mg | 647% | |
| Sodium | 3783 mg | 164% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1643 mg | 126% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
