Crawfish Quiche with phyllo crust

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 285.4
  • Total Fat: 12.2 g
  • Cholesterol: 263.9 mg
  • Sodium: 1,405.4 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 23.1 g

View full nutritional breakdown of Crawfish Quiche with phyllo crust calories by ingredient
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Number of Servings: 4


    4 sheets phyllo dough
    1 Tbsp all-purpose flour
    1 Tbsp seafood magic
    salt & pepper
    1/2 cup(s) onion(s)
    8 oz cooked crayfish
    4 tsp canola oil
    1/2 tsp table salt
    1/2 tsp black pepper
    2 Tbsp scallion(s)
    2 Tbsp parsley
    2 oz ff cheddar/mozzarella cheese
    1 cup(s) fat-free half-and-half
    4 eggs


Nutritional info (subbing shrimp):
Calories 299.0
Total Fat 12.5 g
Cholesterol 274.7 mg
Sodium 1,436.0 mg
Total Carbohydrate 20.2 g
Dietary Fiber 1.6 g
Protein 25.1 g


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.

TAGS:  Fish | Dinner | Fish Dinner |

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