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  • Writer's pictureTommy Centola

Crawfish Quiche

Just back from a quick trip to New Orleans. I had so great boiled crawfish. I can only imagine how good those tails would be in this weeks recipes.

1 refrigerated piecrust

3 slices thick-cut bacon, chopped

1/2 cup thinly sliced yellow onion

1 cup fresh baby spinach

2 cups half-and-half

4 large eggs

2 tablespoons all-purpose flour

1 teaspoon Creole seasoning

1/4 teaspoon hot sauce

1 pound crawfish tails

1 (4 ounce) block Cheddar cheese, shredded

1 (4 ounce) block Swiss cheese, shredded

1/2 cup chopped red bell pepper

Preheat oven to 350℉.

Stretch our pie crust to a 12-inch circle. Transfer to a 9-inch deep-dish pie pan, pressing into bottom and up sides. Fold edges under, and crimp as desired.

In a large skillet, cook bacon over medium heat until crisp, 3 to 4 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet.

Add onion to skillet; cook until tender, 3 to 4 minutes. Remove from skillet. Add spinach to skillet; cook until wilted. Remove from skillet, and drain. Pat dry, and chop.

In a large bowl, whisk together half-and-half, eggs, flour, Creole seasoning, and hot sauce. Stir in onion, spinach, crawfish, cheeses, and bell pepper. Pour filling into prepared crust.

Bake until set, 1 hour to 1 hour 10 minutes, covering with foil after 30 minutes of baking to prevent excess browning.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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