Crawfish Quiche Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: All-purpose flour,
2 tsp: Salt,
1/4 tsp: Cayenne,
1 cup: Solid vegetable shortening,
Water,
2 tbsp: Unsalted butter,
1/4 cup: Small diced yellow onions,
3 tbsp: Small diced red bell,
Peppers,
2 tsp: Chopped garlic,
2 3/4 tsp: Salt, in all
1/4 tsp: Plus 1/8 teaspoon cayenne,
In all,
1/2 lbs: Peeled crawfish tails, (about
1: Cup),
2 cup: Heavy cream,
4: Eggs,
1/4 tsp: Tabasco,
1/2 tsp: Worcestershire sauce,
2 tbsp: Chopped chives,
3 tbsp: Grated Parmigiano-Reggiano,
Cheese,
1/2 cup: Grated White Cheddar cheese,
1/2 cup: Grated medium Cheddar,
Cheese,
Directions:
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 it
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 saut
pan,
over medium heat, melt the butter. Add the onions, bell peppers,
garlic, 1 teaspoon salt, and 1/4 teaspoon cayenne. Saut
for 4
minutes. Add the crawfish tails and saut
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.
Yield: 8 servings
EMERIL LIVE SHOW #EMIA18
Source from luhu.jp
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 it
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 saut
pan,
over medium heat, melt the butter. Add the onions, bell peppers,
garlic, 1 teaspoon salt, and 1/4 teaspoon cayenne. Saut
for 4
minutes. Add the crawfish tails and saut
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.
Yield: 8 servings
EMERIL LIVE SHOW #EMIA18
Source from luhu.jp
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Emeril