Crawfish Quiche
Submitted by robyn-hedy
Crustless crawfish quiche made with Bisquick, cheddar cheese, and sauteed crawfish tails with garlic and celery. A no-fuss, one-dish Cajun brunch or dinner in about an hour.
YIELD
1 quichePREP
20 minCOOK
40 minREADY
60 minNo pie crust to roll out. No blind baking. Just pour and go.
This crawfish quiche skips the traditional pastry shell entirely. Instead, Bisquick mixed with eggs and milk creates its own tender base as it bakes. Sauteed crawfish tails, green onions, celery, and garlic go in first, topped with cheddar (or Swiss), then the biscuit batter gets poured right over everything.
In 30 to 40 minutes, it puffs up into a golden, custardy dish that’s half quiche, half savory pancake, and entirely satisfying.
Great for brunch, dinner, or whenever you want something that feels special without the fuss.
Kitchen Tips
- Grease the pie plate well since this crustless version can stick without help.
- Beat the eggs and milk thoroughly with the Bisquick for a smooth, lump-free batter.
- Cheddar gives a bolder flavor; Swiss gives a milder, nuttier one. Both work well with crawfish.
- Let it cool for 5 minutes after baking so the custard sets and slices cleanly.
Ingredients
Directions
In skillet, sauté onions, garlic and celery until clear.
Add crawfish, salt and pepper.
Simmer 5 minutes.
Grease pie plate.
Add crawfish mixture.
Beat eggs and milk for 1 minute.
Add biscuit mix; beat well.
Sprinkle cheese on top of crawfish.
Pour biscuit mixture over crawfish and cheese.
Bake at 350℉ (180℃) for 30 to 40 minutes.
Cool 5 minutes.
Serve warm.
Comments
This seafood recipe is satisfactory.