Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 10 inch pie shell |
| 1 pounds | Crawfish tails |
| 4 tablespoons | Minced shallots |
| 3 tablespoons | Butter |
| \N \N | Salt |
| \N dash | Nutmeg |
| \N \N | White pepper |
| 5 tablespoons | Dry white wine |
| ½ pounds | Sliced mushrooms |
| 3 \N | Eggs |
| 1½ cup | Whipping cream |
| ½ tablespoon | Tomato puree |
| ¼ teaspoon | Salt |
| \N pinch | Pepper |
| ¼ cup | Grated swiss cheese |
| ¼ cup | Grated Gruyere cheese |
| ½ cup | Grated parmesan cheese |
Saute the crayfish and shallots in butter for 2 to 3 minutes or until tender. Add salt, nutmeg and pepper. Add wine and cook another minute.
Allow to cool. Saute mushorooms in a small amount of butter and set aside. Beat the eggs in a bowl with cream, tomato puree, salt and pepper. Gradually blend in crayfish and taste for seasoning. Add the sauteed mushrooms to the mixture. Pour into the pie shell and sprinkle cheeses over it. Bake in the uppper third of the oven for 30 minutes at 375 degrees or until quiche has puffed. Unmold and slip onto rack. Serves 6 as a main course or 8 as a first course.
From Southern Sideboards by the Junior League of Jackson, MS. Typed for you by Laura Canada
Submitted By LAURA CANADA On 11-01-94