Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Crawfish Etouffee Quiche

Ingredients:

2 (9") pie crusts
1 lg. onion
1/3 c. celery
1/3 c. bell pepper
1 lb. crawfish with fat
2 sticks butter
1/2 (4 oz.) can tomato paste
1/4 c. flour
ETOUFFEE:
1 cube chicken bouillon
1 tbsp. sugar
1/4 c. each parsley & shallots
Salt & pepper to taste
Garlic powder to taste
1/2 tsp. crab boil liquid
1 - 1 1/2 qts. Water
QUICHE BATTER:
6 eggs
3/4 c. milk
3/4 c. cream


Preparation:

Puree onion, celery, bell pepper in blender. Melt butter in saucepan add cooked vegetables until clear, about 20 minutes. Add salt, pepper, garlic powder, tomato paste, sugar and bouillon cube and blend until smooth. Cook about 15 minutes more and then blend in flour and water and stir until smooth. Add crawfish and cook 10 minutes longer. Add parsley and shallots.

QUICHE BATTER:

Beat with wire whip until blended.

Place ettouffe in crust about 1" deep. (Enough sauce left to serve over rice.) Top with shredded cheddar and Swiss cheeses until lightly covered, about 2 ounces each, and fill with quiche batter. Sprinkle with parsley flakes. Bake at 375 degrees for 35 to 45 minutes until firm.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.