Inspired by spring, sunshine and Southern ingredients
There’s something inherently cozy about pie and downright comforting about eggs. When combined with our favorite Cajun transplant — the crawfish — and a blend of savory cheeses and garden herbs, the dish is quickly elevated from boring brunch basic to spirited Southern spectacular. In the past few decades, quiche’s popularity has waned in the United States, making recipes seem passé. But it’s never gone out of fashion in France. Spring is the perfect season to resurrect quiche and revel in the abundance of fresh produce.
Can we talk crust? Some home cooks shy away from making their own from scratch, worried they’re courting disaster. Cast aside your fears friends. No bland, pre-made shell or dough can rival the flavor and flaky texture of a homemade crust. Instead of a food processor, a metal pastry blender and some elbow grease will quickly and easily transform fat and flour into a divine dough.
Delicious, surprisingly easy to make and an excellent vehicle for any vegetables left lingering in the refrigerator, spring quiches let you serve slices of golden, shining sunlight to your guests.
2 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon cayenne, divided
1 cup solid vegetable shortening
2 tablespoons unsalted butter
1/3 cup yellow onion, finely diced
1/4 cup red bell pepper, finely diced
2 teaspoons garlic, minced
1/2 pound crawfish tails, peeled
1 cup heavy cream
3 eggs, preferably fresh yard eggs
1/4 teaspoon freshly ground black pepper
Hot sauce to taste
2 tablespoons fresh chives, chopped, plus more for garnish
2 tablespoons Parmigiano-Reggiano, grated
1/2 cup sharp white cheddar, grated
1/2 cup sharp cheddar, grated
In the bowl of a food processor, combine the flour, 1 teaspoon of the salt, 1/4 teaspoon and shortening. Process the ingredients until the shortening is cut into small pieces the size of peas. Add the water, 1 tablespoon at a time, and pulse until the mixture comes together and forms a dough. Transfer the doughy to a large piece of plastic wrap. Flatten into a disk and wrap tightly. Refrigerate for at least 1 hour or overnight.
Preheat the oven to 400 F.
Take dough from the refrigerator and allow to soften at room temperature for 5 minutes. Meanwhile, prep a work surface by lightly dusting it with flour. Roll the dough into a 12-inch round, about 1/4-inch thick. Transfer to a pie pan, and using your fingers press the dough into the bottom and up sides of the pan. Trim away excess dough. Prick the bottom crust all over with a fork. Place a piece of parchment paper over the crust, fill with pie weights and bake for 12 minutes. Remove pan from the oven and allow to cool. Remove weights and paper.
Decrease the oven temperature to 375 F.
In a medium sauce pan melt the butter over medium heat. Add the onions, bell pepper, garlic, 1/4 teaspoon of salt and 3/4 teaspoon cayenne. Saute until the onions are translucent. Add the crawfish tails and saute for an additional 1 to 2 minutes. Remove the pan from the stovetop and allow mixture to cool.
In a medium mixing bowl, whisk together the cream, eggs, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, hot sauce, chives and grated Parmesan. Pour the crawfish mixture over the crust, sprinkle with the grated cheeses and top with the cream mixture. Place pan in the oven and bake for 30 minutes, or until the center is set and the top is golden. Remove from the oven and cool slightly. Garnish with fresh chives and serve warm.