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 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 either...it's easily adjusted.
Here's the recipe!
Cajun Crawfish Quiche
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
3-4 green onions, diced
1 can Rotel, drained
2 tablespoon 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.