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QUICHE - Ham and Crawfish Quiche for Manly Men
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Yield: about 2/3 cup
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| Kicked-Up Quiche for Manly Men Recipe courtesy Emeril Lagasse, 2001 (4 Stars) Serves: 6 servings ~ ~ ~ Savory pie crust for a deep 9 or 10-inch pie pan, recipe follows | |
| 1 | egg white |
| 2 tablespoons | unsalted butter |
| 1 cup | finely chopped yellow onion |
| 1/2 cup | finely chopped green bell pepper |
| 2 teaspoons | Essence, recipe follows |
| 1/2 cup | finely chopped green onions |
| 2 teaspoons | minced garlic |
| 1/2 pound | cooked crawfish tails, with the fat |
| 1/4 pound | chopped tasso or other smoked ham |
| 1 tablespoon | tomato paste |
| 1/2 teaspoon | salt |
| 4 | eggs, beaten |
| 1 1/2 cups | half-and-half |
| 1/2 cup (about 2 ounces) | grated Swiss cheese or monterey jack |
| 1 teaspoon | chopped fresh thyme leaves |
| 3/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| ~ ~ ~ Preheat oven to 400 degrees F. Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool. In a saute pan melt the butter over medium-high heat. Add the onion, bell pepper, and Essence, and saute until softened, 4 minutes. Add the green onions and garlic and saute for 1 minute. Add the crawfish, tasso, tomato paste and salt, and cook for 2 minutes longer. Transfer to a bowl and let cool. In a large bowl, whisk together the eggs, half-and-half, Swiss cheese, thyme, salt, and pepper. Pour the crawfish mixture into the pie shell, and pour the egg mixture over the top. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving. Savory Pie Crust: | |
| 1 1/4 cups | flour |
| 2 teaspoons | Essence, recipe follows |
| 1/2 teaspoon | salt |
| 4 ounces (1 stick) | cold unsalted butter, cut into pieces |
| 3 to 4 tablespoons | ice water |
| In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour. Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness. Essence (Emeril's Creole Seasoning): | |
| 2 1/2 tablespoons | paprika |
| 2 tablespoons | salt |
| 2 tablespoons | garlic powder |
| 1 tablespoon | black pepper |
| 1 tablespoon | onion powder |
| 1 tablespoon | cayenne pepper |
| 1 tablespoon | dried leaf oregano |
| 1 tablespoon | dried thyme |
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Copyright 2012 Television Food Network G.P.
All Rights Reserved
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