Monday, July 14, 2014

Recipe - Cajun Crawfish Quiche

My love of cajun-y, seafood-y flavors is well-documented.

I love a good crawfish boil, and even have a plan for using the leftovers.  I love cajun-flavored dips and soups.

But my hatred of breakfast foods is also well-documented.

This, though, is one of the exceptions.

If you're an egg hater like myself, don't skip over this one just because it has eggs.  It really is such a rich, savory dish for breakfast that even breakfast haters (like myself) would love!  It's got a little spice, but don't let that scare you's easily adjusted.

Here's the recipe!

Cajun Crawfish Quiche


1 Frozen Pie Crust
1 cup white onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 lb crawfish, boiled
8 oz sharp cheddar cheese
4 eggs
3-4 green onions, diced
1 can Rotel, drained
2 tbsp hot sauce


Place the pie crust in a preheated 350 degree oven for 5 minutes.

In a medium pan, sauté the onion, celery, bell pepper, and garlic in a little bit of oil until translucent.  

In a large bowl, mix the onion mixture, crawfish, cheese, eggs, green onions, rotel, and hot sauce.  (Hot sauce can be removed to reduce spiciness.) Pour into the pre-cooked pie crust.

Bake the pie for an hour and 15 minutes at 350 degrees, until the center of the pie is firm. Serve immediately.