Crawfish and Mushroom Quiche
Indulge in a mouthwatering blend of tender crawfish tails and earthy mushrooms, perfectly melded with creamy cheese in this exquisite quiche. Enhanced by vibrant green onions and a hint of Creole seasoning, this dish is a delightful centerpiece for brunch or a savory dinner. Serve warm for a comforting experience that will leave your taste buds singing!
ingredients
- 1 lb. crawfish tails, peeled
- 1 cup sliced fresh mushrooms
- 1 cup chopped green onions
- ½ cup melted butter
- 4 large eggs, well beaten
- ½ cup half-and-half
- 1 cup shredded mozzarella cheese
- 1 unbaked 9-inch deep dish pie pastry
- Creole seasoning, to taste
steps
- 1.
Preheat oven to 350°F.
- 2.
In a skillet, sauté mushrooms and green onions in melted butter until tender, about 3-5 minutes.
- 3.
Stir in the crawfish tails and cook for an additional 2-3 minutes. Set aside to cool slightly.
- 4.
In a large mixing bowl, whisk together the beaten eggs, half-and-half, shredded mozzarella cheese, and Creole seasoning until well combined.
- 5.
Gently fold in the sautéed crawfish, mushrooms, and green onions.
- 6.
Pour the mixture into the unbaked pie shell, spreading evenly.
- 7.
Sprinkle a little extra mozzarella cheese on top for an irresistible topping.
- 8.
Bake in the preheated oven for 45 minutes or until a knife inserted in the center comes out clean.
- 9.
Allow to cool for about 10 minutes before slicing and serving.
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