Three-Cheese Crawfish Quiche

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A decadent yet hearty meal suitable for breakfast or dinner.

Crawfish Promotion & Research Board


1/2 c. chopped onions
1 T. vegetable oil
2 c. cooked rice
1 med. tomato, chopped & drained
1/4 t. salt
1/4 t. pepper
1 c. chopped, cooked spinach
2 c. Louisiana crawfish tailmeat
1/2 c. shredded Swiss cheese
1/2 c. shredded mozzarella cheese
5 eggs, beaten
2/3 c. light cream
1 t. Cajun I Creole seasoning
1/4 t. nutmeg
1/4 t. cayenne pepper
1/4 c. grated Parmesan cheese


Cook onions in oil in large skillet over medium heat. Stir in rice, all but 1/4 cup tomato, salt and pepper. Cook 2-3 minutes. Press rice into a greased 9" deep-dish pie plate. Spread spinach over rice mixture, top with crawfish, then with Swiss and mozzarella cheeses. Combine eggs, cream, seasoning, nutmeg and cayenne in a small bowl. Pour over cheese layer. Sprinkle with reserved tomato, then with Parmesan cheese. Bake at 350 degrees for 35-40 minutes or until firm and golden brown. Serves 6.

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