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Kicked-Up Quiche for Manly Men
Recipe courtesy Emeril Lagasse, 2001

Recipe Summary
Prep Time: 35 minutes Cook Time: 1 hour 25 minutes
Inactive Prep Time: 2 minutes Yield: 6 servings
Savory pie crust for a deep 9 or 10-inch pie pan, recipe follows
1 egg white
2 tablespoons unsalted butter
1 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
2 teaspoons Essence, recipe follows
1/2 cup finely chopped green onions
2 teaspoons minced garlic
1/2 pound cooked crawfish tails, with the fat
1/4 pound chopped tasso or other smoked ham
1 tablespoon tomato paste
1/2 teaspoon salt
4 eggs, beaten
1 1/2 cups half-and-half
1/2 cup (about 2 ounces) grated Swiss cheese or monterey jack
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.

In a saute pan melt the butter over medium-high heat. Add the onion, bell pepper, and Essence, and saute until softened, 4 minutes. Add the green onions and garlic and saute for 1 minute. Add the crawfish, tasso, tomato paste and salt, and cook for 2 minutes longer. Transfer to a bowl and let cool.

In a large bowl, whisk together the eggs, half-and-half, Swiss cheese, thyme, salt, and pepper. Pour the crawfish mixture into the pie shell, and pour the egg mixture over the top. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.

Savory Pie Crust:
1 1/4 cups flour
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water

In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.

Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Episode#: EE2B01

Copyright © 2003 Television

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