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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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CRAWFISH QUICHE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Heath, Texas in 1991. Ingredients:
1-1/2 cups flour |
1 teaspoon salt |
6 tablespoons butter |
3 tablespoons ice water |
3 eggs |
1-1/2 cups half-and-half |
1 tablespoon butter melted |
1-1/2 cups cooked crawfish coarsely chopped |
3/4 cup grated swiss cheese |
3/4 cup grated cheddar cheese |
1 small white onion |
1 garlic clove |
1/4 teaspoon dry mustard |
1/2 teaspoon tarragon |
1 teaspoon parsley |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
Directions:
1. Mix together flour and salt then cut in butter until mixture resembles coarse sand.
2. Mix in just enough ice water to form a ball then wrap pastry in plastic and refrigerate 1 hour.
3. Roll out chilled dough on a lightly floured board then line pie pan with pastry.
4. Cover with plastic wrap and refrigerate until ready to use.
5. Preheat oven to 350.
6. In large bowl beat eggs well then add the half and half and beat again.
7. Stir in crawfish and cheeses then set aside.
8. Chop onion finely and sauté in butter.
9. When onion is almost done crush garlic and stir in then remove from heat.
10. Add onion, garlic, dry mustard, herbs, salt and pepper to crawfish mixture and combine well.
11. Pour into quiche crust and bake at 350 for 45 minutes then cook on rack 5 minutes and slice.
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