Crawfish Boil Quiche

Crawfish Boil Quiche
Makes 1 (9-inch) deep-dish quiche
  • 1 (30-ounce) package frozen shredded hash browns, thawed and squeezed dry
  • ⅓ cup chopped green onion
  • 6 tablespoons butter, melted
  • 1½ teaspoons Creole seasoning, divided
  • 1 cup chopped andouille sausage
  • ½ cup chopped red bell pepper
  • ½ cup chopped celery
  • 1½ cups shredded sharp Cheddar cheese
  • 8 ounces cooked crawfish tails, chopped
  • 7 large eggs
  • ½ cup half-and-half
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 2 cups fresh baby arugula
  • ½ cup fresh parsley leaves
  • ½ cup halved grape tomatoes
  • ½ cup fresh corn kernels
  1. Preheat oven to 425°. Spray a 9-inch deep-dish pie plate with cooking spray.
  2. In a large bowl, stir together hash browns, green onion, melted butter, and 1 teaspoon Creole seasoning. Press mixture firmly into bottom and up sides of prepared pie plate.
  3. Bake until golden brown, 30 to 35 minutes. Reduce oven temperature to 350°.
  4. In a medium skillet, cook sausage, bell pepper, and celery over medium heat until sausage is browned and vegetables are tender. Spoon mixture into prepared crust. Sprinkle with cheese and crawfish.
  5. In a medium bowl, whisk together eggs, half-and-half, and remaining ½ teaspoon Creole seasoning; pour over crawfish.
  6. Bake until center is set, 35 to 45 minutes.
  7. In a medium bowl, whisk together lemon juice, oil, mustard, and horseradish. Add arugula, parsley, tomatoes, and corn; toss to coat, and season to taste. Serve with quiche.



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