Crawfish Quiche with phyllo crust
- Number of Servings: 4
Ingredients
0.50 tsp Pepper, black 0.50 tsp Salt 4 1tsp Canola Oil 0.13 cup Parsley 8 oz Crayfish 0.50 cup Onion - raw 6 tsp Chef Paul Prudhomme's Seafood Magic Seasoning 0.13 cup Green Onion - Raw, chopped 6 large Egg, fresh, whole, raw 0.5 cup Kraft 2% Shredded Cheddar Cheese 0.33 cup Milk, nonfat (skim milk) 4 sheet dough Phyllo Dough 0.06 cup Flour - Gold medal all purpose flour
Spray pie pan with non-stick spray. Layer phyllo dough into pan, spraying each layer before adding the next. Sprinkle with salt & pepper, seafood magic, and flour.
Saute the onion in canola oil in a skillet until tender. Stir in the crawfish tails. Simmer until the crawfish is cooked through, stirring occasionally. Season with salt & pepper.
Spoon the crawfish mixture into the pie shell. Sprinkle with green onions, parsley, and cheese. Whisk the half & half and eggs in a bowl until blended and pour over the crawfish mixture.
Bake at 425 for 15 minutes. Reduce the heat to 300. Bake for 15 minutes longer. Let stand for 10 minutes before serving. Slice into 4 wedges and serve, sprinking with additional parsley & green onions, if desired.
Saute the onion in canola oil in a skillet until tender. Stir in the crawfish tails. Simmer until the crawfish is cooked through, stirring occasionally. Season with salt & pepper.
Spoon the crawfish mixture into the pie shell. Sprinkle with green onions, parsley, and cheese. Whisk the half & half and eggs in a bowl until blended and pour over the crawfish mixture.
Bake at 425 for 15 minutes. Reduce the heat to 300. Bake for 15 minutes longer. Let stand for 10 minutes before serving. Slice into 4 wedges and serve, sprinking with additional parsley & green onions, if desired.
Nutritional Info Amount Per Serving
- Calories: 314.6
- Total Fat: 16.6 g
- Cholesterol: 364.8 mg
- Sodium: 1,358.3 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.1 g
- Protein: 25.0 g
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