rusty crayfish quiche

Name: Rusty Crayfish Quiche
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 100 - rusty crayfish; 4 quart(s) water; - old bay (or other cajun seasoning); 1/8 pound(s) wild leeks; 1/4 pound(s) morel mushrooms; 2 tablespoon(s) canola oil; 2 tablespoon(s) butter; 4 - eggs; - milk; 2 teaspoon(s) dried herb mixture (oregano and thyme recommended); - salt and pepper as desired

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Taste is very similar to fresh lobster

►

(1 rating)

yield 4 Servings

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For rusty crayfish quiche

100

rusty crayfish
4 qt

water
old bay (or other cajun seasoning)
1/8 lb

wild leeks
1/4 lb

morel mushrooms
2 Tbsp

canola oil
2 Tbsp

butter
4

eggs
milk
2 tsp

dried herb mixture (oregano and thyme recommended)
salt and pepper as desired

How To Make rusty crayfish quiche

1
Preheat oven to 350 degrees F. Boil crayfish in water seasoned with Old Bay for 3 minutes. Remove crayfish, cut off tails and de-vein the tail meat. Also remove meat from all sizable claws.

2
Rough chop wild leeks and morels. Heat butter and oil in a pan, and sauté leeks and morels until softened. Place rusty crayfish and leek/mushroom mixture into a pie pan.
3
Beat eggs with a dash of milk. Add in dried herbs. Salt and pepper to taste. Add eggs to the pie pan on top of the crayfish, leek and mushroom mixture. Bake for 30 - 40 minutes until quiche is set.
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