Again - sorry there are no pictures! Too busy setting up a fun brunch with some of my favorites to wrap up the Christmas holidays...
I had crawfish quiche during my bridal shower brunch in Orange at the Old Orange Cafe (if you are ever in Orange, go there for brunch on a Sunday!). Loved it. I wanted to do something that would remind Laura and I of home and something I could just put in the oven and not worry about for brunch.
Recipe
vegetable oil
3 oz. crawfish tails
1 oz. diced onion
1 oz. diced green bell pepper
1 tbs. minced jalapeno
1 tbs. minced chives
1/3 to 1/2 cup pepper jack cheese
splash of milk
5 large eggs
salt & pepper
Saute diced onion, bell pepper and crawfish tails in a small amount of vegetable oil (enough to cover the bottom of your pan) until vegetables are tender. Sprinkle with salt and pepper. Set aside to cool.
Whisk together eggs, milk, cheese, jalapeno, chives and cooled crawfish, onion and bell pepper. Pour into a glass pie dish (I used a pyrex dish) sprayed well with cooking spray. Bake at 400 until cooked through. I think ours took 15-20 minutes but keep an eye on it. Cooking times will depend on how thick your quiche is. You want the quiche to be cooked through and a little golden on top.
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