| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Swiss |
Quiche, Seafood, Cathe |
1 |
Pie |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1 |
|
Carrot, diced |
| 3 |
|
Green onions, diced |
| 1 |
|
Onion, diced |
| 2 |
lg |
Garlic cloves, minced |
|
|
Parsley, minced (2 big sprigs) |
| 1/2 |
ts |
Thyme, crushed |
| 1 |
|
Bay leaf, crushed |
| 1 |
tb |
Dill, dried |
| 1/8 |
ts |
Cayenne |
| 2 |
tb |
Tomato paste |
| 2 |
tb |
Cognac |
| 1/2 |
c |
Sauterne |
| 3 |
lg |
Eggs |
| 1 |
c |
Cream |
| 4 |
oz |
Swiss cheese, grated |
| 1 |
lb |
Crawfish chunks |
| 1 |
|
Pie crust (pre-baked), 10" |
INSTRUCTIONS
Saute vegetables in butter and olive oil till slightly brown. Add spices,
tomato paste, cognac and sauterne; mix well.
Beat together 3 eggs, cream and finely grated cheese. Reserve 8 pieces of
crawfish for decoration; add rest to cream/egg mixture. Blend with
vegetables and pour into pre-baked pie crust. Bake until done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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