Crawfish Quiche
Ready to stray away from the traditional Quiche Larraine but not sure what to bake? Try this amazing crawfish quiche. It sounds untraditional but is quite the tasty breakfast or afternoon snack. Perfect with a cup of coffee and not complicated to make.
As always, this is baked at 7,000 feet above sea level.
Ingredients:
Crust:
2 C all-purpose flour
1 tsp salt
1/4 tsp sugar
1.5 sticks of chilled butter
4 tbl of chilled shortening
5 tbl cold water (less at lower elevation)
Springform pan
Filling:
3 tbl minced green onions
3 tbl butter
1.5 C cooked crawfish tails
1/4 tsp salt
1/4 tsp pepper
3 eggs
1 C heavy whipping cream
1 tbl tomato paste
1/4 tsp pepper
1/2 C grated swiss and gruyere cheese
1/4 C cooked minced bacon
Directions:
Using a kitchen mixer and the paddle attachment (or large bowl) mix flour, salt, and sugar and turn mixer on low speed. Add in butter and shortening cut up in tablespoon amounts one at a time to mixture. Slowly the butter and shortening will incorporate into the batter. You want to make sure that there are chunks of butter in your crust. Do not overmix. After adding ingredients add in 1 tbl of cold water at a time to mixture. It took me 5 tbl at 7,000 feet to see my dough start to form into a ball (See below.) If at a lower altitude you will need less water, more water at a higher altitude.
Scoop dough out of bowl and form into ball. Wrap in cling film and place in refrigerator while filling is being made.
3. In a pan, cook the minced green onions with butter for 2 to 3 minutes on medium high heat. Pour in crawfish tails, salt and pepper and cook for another 2 to 3 minutes. Remove from heat and allow to cool about 5 to 7 minutes.
4. Beat eggs in bowl and add cream, tomato paste and pepper. Pour into crawfish mixture and set aside.
5. Take dough out of refrigerator and make sure it is pliable. On floured surface roll out dough with rolling pin and make sure it is larger than circumference of springform by 3 inches all around. Fold dough into quarters and move to springform pan. Press dough edges all the way up on sides. Take foil and press on top of dough formation, add cooking weights (I use uncooked kidney beans) and place back in refrigerator to firm up.
6. After 10-15 minutes place crust in 400 degree Fahrenheit oven for 9-10 minutes. Take out from oven and remove foil and weights. Prick dough with fork to make holes all over and return to oven for another 3-4 minutes. Remove from oven and turn temperature down to 375 degrees.
7. Pour filling mixture into partially cooked pie crust and pour grated cheese and bacon on top.
8. Return quiche to oven for 40-45 minutes (30-35 minutes if cooking at sea level) or until quiche has puffed up and cheese has browned slightly.
9. Serve immediately, or let cool down to room temperature and store in refrigerator with plastic cling wrap covering quiche.
