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Crawfish Quiche
2
2
1
1
1/2 Cup All−purpose flour
Teaspoon Salt
/4 Teaspoon Cayenne
Cup Solid vegetable shortening
Water
2
1
3
2
2
3
1
2
4
1
1
2
3
1
1
5
Tablespoon Unsalted butter
/4 Cup Small−diced yellow onions
Tablespoon Small−diced red bell peppers
Teaspoon Chopped garlic
3/4 Teaspoon Salt; divided
/8 Teaspoon Cayenne pepper; divided
/2 Pound Peeled crawfish tails −; (abt 1 cup)
Cup Heavy cream
Eggs
/4 Teaspoon Tabasco sauce
/2 Teaspoon Worcestershire sauce
Tablespoon Chopped chives
Tablespoon Grated Parmigiano−Reggiano cheese
/2 Cup Grated White Cheddar cheese
/2 Cup Grated medium Cheddar cheese
Fat; 0 Other Carbohydrates
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
1
2−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.
Crawfish Quiche
176
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