Crawfish Quiche
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INGREDIENTS
- 1/2 c Grated medium Cheddar cheese
- 1/2 c Grated White Cheddar cheese
- 2 c Heavy cream
- 1/2 ts Worcestershire Sauce
- 1/4 ts Cayenne
- 3/8 ts Cayenne pepper; divided
- 2 3/4 ts Salt; divided
- 3 tb Grated Parmigiano-Reggiano
- 1 c Solid vegetable shortening
- 2 ts Salt
- 4 Eggs
- 2 1/2 c All-purpose flour
- 3 tb Small-diced red bell peppers
- Water
- 2 tb Unsalted butter
- 1/4 ts Tabasco sauce
- 2 tb Chives ; Chopped
- 1/4 c Small-diced yellow onions
- 2 ts Garlic ; chopped
- 1/2 lb Peeled crawfish tails -;
INSTRUCTIONS
In a mixing bowl, combine the flour, 2 teaspoons salt, and 1/4 teaspoon cayenne. Cut in the shortening until the mixture resembles a coarse meal-like texture. Add the water and mix until the mixture comes away from the side of the bowl. Form the dough into a ball. Cover the ball of dough with plastic wrap and place in the refrigerator. Chill for at least 1 hour or as long as 8. Remove dough from the refrigerator and let sit (temper) for about 5 minutes. Lightly dust a work surface. Roll the dough out to a 12-inch round about 1/4-inch thick. Fold the dough into fourths and place in a 10-inch fluted (quiche) pan. Press the dough, using your fingers, firmly onto the bottom and sides of the pan. Roll a wooden rolling pin, over the pan to cut off or remove the excess dough. Prick the bottom of the crust all over with a fork. In a medium saute pan, over medium heat, melt the butter. Add the onions, bell peppers, garlic, 1 teaspoon salt, and 1/4 teaspoon cayenne. Saute for 4 minutes. Add the crawfish tails and saute for 2 minutes. Remove from the heat and cool. In a mixing bowl, whisk the cream, eggs, remaining 3/4 teaspoon salt, remaining 1/8 teaspoon cayenne, Tabasco, Worcestershire sauce, chives, and grated Parmesan cheese. Turn the crawfish mixture into the pastry shell. Sprinkle the grated cheese over the crawfish. Pour the cream mixture over the crawfish. Place in the oven and bake for about 55 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 5 minutes, before slicing to serve. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A18 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 Recipe by: Emeril Lagasse
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (277g) | ||
| Recipe Makes: 8 servings | ||
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| Calories: 820 | ||
| Calories from Fat: 608 (74%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 67.5g | 90 % | |
| Saturated Fat 32.5g | 162 % | |
| Monounsaturated Fat 24.1g | ||
| Polyunsanturated Fat 5.8g | ||
| Cholesterol 631.7mg | 194 % | |
| Sodium 725.2mg | 25 % | |
| Potassium 284.8mg | 7 % | |
| Total Carbohydrate 32.4g | 10 % | |
| Dietary Fiber 1.6g | 7 % | |
| Sugars, other 30.8g | ||
| Protein 21.6g | 31 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 820
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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