This cajun crawfish quiche recipe is an amazing deep south dish that combines a flaky crust and the spicy flavors of Mardi Gras. Almost like a pot pie - amazingly delicious!
My love of cajun-y, seafood-y flavors is well-documented.
I love a good crawfish boil, and even have a great crawfish pasta recipe 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 either...it's easily adjusted.
Here's the recipe!
Cajun Crawfish Quiche
Ingredients
1 Frozen Pie Crust
1 cup white onion, chopped
½ 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 tablespoon hot sauce
Directions
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.
I recommend finishing this dish off with my easy king cake recipe using cake mix!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
