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Kicked-Up Quiche For Manly Men


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  • Savory crust for deep 9" or 10" pie pan (see below)
  • 1 egg white
  • 2 tablespoons unsalted butter
  • 1 cup finely-chopped yellow onion
  • 1/2 cup finely-chopped green bell pepper
  • 2 teaspoons Emeril's Essence see * Note
  • 1/2 cup finely-chopped green onions
  • 2 teaspoons minced garlic
  • 1/2 pound cooked crawfish tails with the fat
  • 1/4 pound chopped tasso or other smoked ham
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 4 eggs beaten
  • 1 1/2 cups half-and-half
  • 1/2 cup grated Swiss cheese or monterey jack (abt 2 oz)
  • 1 teaspoon chopped fresh thyme leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 1/4 cups flour
  • 2 teaspoons Emeril's Essence see * Note
  • 1/2 teaspoon salt
  • 4 ounces cold unsalted butter - (1 stick) cut into pieces
  • 3 tablespoons ice water - (to 4)


Servings 6


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 400 degrees.

Roll out the pie crust on a lightly floured surface to fit a deep 9- or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.

In a saute pan melt the butter over medium-high heat. Add the onion, bell pepper, and Essence, and saute until softened, 4 minutes. Add the green onions and garlic and saute for 1 minute. Add the crawfish, tasso, tomato paste and salt, and cook for 2 minutes longer. Transfer to a bowl and let cool.

In a large bowl, whisk together the eggs, half-and-half, Swiss cheese, thyme, salt, and pepper. Pour the crawfish mixture into the pie shell, and pour the egg mixture over the top. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.

Savory Pie Crust: In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.

Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.

This recipe yields 6 servings.

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