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.
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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.