It’s crawfish time and we just can’t get enough! We’re already eating crawfish for lunch and dinner, why not breakfast too?
Throw those extra crawfish in a ziplock bag on Good Friday, combine them with a few extra ingredients and you’ve got breakfast covered. Extra bags still left over, no problem. We tried the recipe with boiled, frozen crawfish too and it was just as delicious.
1. Preheat oven to 375.
2. Finely chop bell pepper and onion. Saute in butter until golden brown. Add garlic and cook for one more minute.
3. Combine crawfish, cream cheese, shredded cheese and vegetable mixture in a large bowl.
4. Whisk together eggs, cream, and sour cream.
5. Pour egg mixture into the bowl with the crawfish, cheese and vegetable mixture. Gently combine.
6. Salt and pepper to taste. But go light on the seasoning long as your crawfish are spicy.
7. Pour combined ingredients into pie crust.
8. Bake at 375 for 50 -60 minutes.
9. Allow quiche to rest for 5-10 minutes before serving.
• 1 frozen deep dish pie crust, 9 inches • 10 oz crawfish, boiled and peeled
• 4 oz cream cheese, softened
• 1/2 cup shredded white cheddar cheese
• 1 tbsp. butter
• 1/2 bell pepper
• 1/2 onion
• 1 tsp. chopped garlic
• 5 eggs
• 1 cup heavy cream
• 2 Tbsp. sour cream
• Salt and pepper to taste
Peirano Estate Vineyards 2016 Chardonnay
The Heritage Collection Estate Grown, Lodi Appellation
The vibrant color and aromas of fresh picked pears, ripe melon, and yellow apples instantly fill your senses and are complemented by hints of toast and spices. The mouth fills with complex flavors of sweet, rich, red and yellow apples, juicy sweet honeydew melons and baked apple pie. Soft hints of spice and vanilla round out the wine to produce a very seductive, lingering finish.