Thursday, June 11, 2015

Crawfish Quiche

Prep: 35 min  Inactive: 1 hr  Cook: 50 min   Total Time: 2 hr 25 min
    2 1/2 cups all-purpose flour, plus more for dusting
    1 1/2 teaspoons salt
    1/2 teaspoon cayenne
    1 cup solid vegetable shortening                  
    5 to 7 tablespoons ice water
    2 tablespoons unsalted butter
    1/3 cup finely diced yellow onions
    1/4 cup finely diced bell peppers
    2 teaspoons chopped garlic
    1/2 pound peeled crawfish tails
    1 cup heavy cream
    2 eggs
    1/4 teaspoon freshly ground black pepper
    Dash hot sauce (again I like Louisiana Red hot)
    1/4 teaspoon Worcestershire sauce 
    2 tablespoons chopped fresh chives, plus more for garnish
    2 tablespoons grated Parmigiano-Reggiano
    1/2 cup grated sharp white Cheddar
    1/2 cup grated medium Cheddar
Combine flour, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a medium mixing bowl. Cut shortening until it resembles a coarse, crumb-like texture. Add water, 1 tablespoon at a time, gently mixing until the mixture makes a dough. Form the dough into a ball, wrap with plastic wrap,  refrigerate for an 1 hour to 8 hours. Preheat the oven to 400 degrees F.

Remove the dough from the refrigerator and let it sit at room temperature for 5 minutes. Dust a work surface with flour and roll the dough into a 12-inch round about 1/4-inch thick. Fold the dough into fourths and unfold into a 10-inch fluted quiche pan. Rolling a wooden rolling pin over the pan to cut off after you've pressed into the pan. Prick the bottom of the crust all over with a fork then place a parchment paper over the crust and fill with handy dried beans. Bake the crust for 12 minutes remove from the oven and cool slightly. Reduce the oven temperature to 375 degrees F then melt the butter in a medium saute pan over medium heat. Add the onions, bell peppers, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon cayenne. Saute for 3 minutes. Add the crawfish tails and saute for 1 to 2 minutes. Remove from the heat and cool slightly.

In a bowl, whisk the cream, eggs, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, hot sauce, Worcestershire sauce, chives, and grated chedars. Arrange the crawfish mixture evenly into the pastry shell. Sprinkle the grated cheeses over the crawfish. Pour the cream mixture over the crawfish. Place in the oven and bake for about 30 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 5 minutes, before slicing. Garnish with fresh chives and serve warm.

Since I am a veggie freak I often sneak in extra or multiple colors of the holy trinity peppers. I also will make mini quiches

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