Cathe's crawfish quiche
1 Pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 2 | tablespoons | Olive oil |
| 1 | Carrot, diced | |
| 3 | Green onions, diced | |
| 1 | Onion, diced | |
| 2 | larges | Garlic cloves, minced |
| Parsley, minced (2 big sprigs) | ||
| ½ | teaspoon | Thyme, crushed |
| 1 | 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 | Pie crust (pre-baked), 10\" | |
Directions
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.