This cajun crawfish quiche recipe is an amazing deep south dish that combines a flaky crust and the spicy flavors of Mardi Gras. Almost like a pot pie – amazingly delicious!
My love of cajun-y, seafood-y flavors is well-documented.
I love a good crawfish boil, and even have a plan for using the leftovers. I love cajun-flavored dips and soups.
But my hatred of breakfast foods is also well-documented.
This, though, is one of the exceptions.
If you're an egg hater like myself, don't skip over this one just because it has eggs. It really is such a rich, savory dish for breakfast that even breakfast haters (like myself) would love! It's got a little spice, but don't let that scare you either…it's easily adjusted.
Here's the recipe!
Cajun Crawfish Quiche
Ingredients
1 Frozen Pie Crust
1 cup white onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 lb crawfish, boiled
8 oz sharp cheddar cheese
4 eggs
3-4 green onions, diced
1 can Rotel, drained
2 tbsp hot sauce
Directions
Place the pie crust in a preheated 350 degree oven for 5 minutes.
In a medium pan, sauté the onion, celery, bell pepper, and garlic in a little bit of oil until translucent.
In a large bowl, mix the onion mixture, crawfish, cheese, eggs, green onions, rotel, and hot sauce. (Hot sauce can be removed to reduce spiciness.) Pour into the pre-cooked pie crust.
Bake the pie for an hour and 15 minutes at 350 degrees, until the center of the pie is firm. Serve immediately.
See my other recipe posts here.
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Dear Leslie, I live in Belgium and agave a cooking class. We try to do a different country every month. In October I was planning the Cajun kitchen. Your recipe would be great as a starter here. BUT…… you mention a can of rotel……what is that? I can’t find it anyware, not even on the internet! PLEASE help me…’
Rotel is a canned tomato mixture that you find mostly in the US. It’s a combination of diced tomatoes and green chiles – you can use a mixture of about 7oz canned tomatoes and 3 oz canned green chiles instead!
Leslie…do you think I can make this ahead of time? baked or unbaked? thanks!
I don’t think that would be a problem! I would definitely use or freeze it within a day or two though because of the crawfish. Bake first and just reheat in an oven when you need to serve.
Can I bake this and freeze to be heated at a later date
I don’t see why not!