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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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What do you do when you have several pounds of crawfish left over from a crawfish boil? You peel 'em and put 'em in this easy to make, fabulous quiche that has gotten rave reviews from everyone who's ever eaten it! This even makes a great brunch course. Ingredients:
1 lb crawfish tail |
1 cup sliced fresh mushrooms |
1 cup chopped green onion |
1/2 cup melted butter |
4 eggs, well beaten |
1/2 cup half-and-half |
1 cup shredded mozzarella cheese |
1 unbaked 9-inch deep dish pie pastry |
seasoning (i use tony chachere's) |
Directions:
1. Saute mushrooms and green onions in butter until tender. Add crawfish. Set aside.
2. In large bowl combine eggs, half and half, cheese and seasoning.
3. Fold in crawfish, mushrooms and onions. Pour mixture into pie shell. Sprinkle with a little additional cheese.
4. Bake at 350F for 45 minutes or until knife inserted comes out clean. Let stand about 10 minutes before serving.
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