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Ingredientes
- Savory crust for deep 9" or possibly 10" pie pan (see below)
- 1 x egg white
- 2 Tbsp. unsalted butter
- 1 c. finely-minced yellow onion
- 1/2 c. finely-minced green bell pepper
- 2 tsp Emeril's Essence see * Note
- 1/2 c. finely-minced green onions
- 2 tsp chopped garlic
- 1/2 lb cooked crawfish tails with the fat
- 1/4 lb minced tasso or possibly other smoked ham
- 1 Tbsp. tomato paste
- 1/2 tsp salt
- 4 x Large eggs beaten
- 1 1/2 c. half-and-half
- 1/2 c. grated Swiss cheese or possibly monterey jack (abt 2 ounce)
- 1 tsp minced fresh thyme leaves
- 3/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 1/4 c. flour
- 2 tsp Emeril's Essence see * Note
- 1/2 tsp salt
- 4 ounce cool unsalted butter - (1 stick) cut into pcs
- 3 Tbsp. ice water - (to 4)
Direcciones
- Preheat oven to 400 degrees.
- Roll out the pie crust on a lightly floured surface to fit a deep 9- or possibly 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Chill at least 30 min, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 min, or possibly till lightly golden brown around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 min. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cold.
- In a saute/fry pan heat the butter over medium-high heat. Add in the onion, bell pepper, and Essence, and saute/fry till softened, 4 min. Add in the green onions and garlic and saute/fry for 1 minute. Add in the crawfish, tasso, tomato paste and salt, and cook for 2 min longer. Transfer to a bowl and let cold.
- In a large bowl, whisk together the Large eggs, half-and-half, Swiss cheese, thyme, salt, and pepper. Pour the crawfish mix into the pie shell, and pour the egg mix over the top. Bake on the bottom rack of the oven for 45 to 50 min, or possibly till the custard is set and quiche is golden on top. Allow to cold slightly before serving.
- Savory Pie Crust: In the bowl of a food processor combine flour, Essence, salt, and butter and process till mix resembles coarse crumbs. While the motor is running, add in water in increments till dough comes together to create a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Chill overnight or possibly at least one hour.
- Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 6 servings | |
| Calories 502 | |
| Calories from Fat 302 | 60% |
| Total Fat 34.31g | 43% |
| Saturated Fat 19.89g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 276mg | 92% |
| Sodium 1050mg | 44% |
| Potassium 421mg | 12% |
| Total Carbs 27.57g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.37g | 2% |
| Protein 21.36g | 34% |
