Cathe's crawfish quiche

Yield: 1 Pie

Measure Ingredient
1 tablespoon Butter
2 tablespoons Olive oil
1 \N Carrot, diced
3 \N Green onions, diced
1 \N Onion, diced
2 larges Garlic cloves, minced
\N \N Parsley, minced (2 big sprigs)
½ teaspoon Thyme, crushed
1 \N Bay leaf, crushed
1 tablespoon Dill, dried
⅛ teaspoon Cayenne
2 tablespoons Tomato paste
2 tablespoons Cognac
½ cup Sauterne
3 larges Eggs
1 cup Cream
4 ounces Swiss cheese, grated
1 pounds Crawfish chunks
1 \N Pie crust (pre-baked), 10\"

Saute vegetables in butter and olive oil till slightly brown. Add spices, tomato paste, cognac and sauterne; mix well.

Beat together 3 eggs, cream and finely grated cheese. Reserve 8 pieces of crawfish for decoration; add rest to cream/egg mixture.

Blend with vegetables and pour into pre-baked pie crust. Bake until done.

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