This Crustless Creole Quiche is loaded with shrimp, crawfish and ham. It’s perfect for dinner or brunch and is so tasty, you’ll never miss the crust!
This Crustless Creole Quiche Recipe is packed with crawfish, a pound of shrimp, ham and has just the right amount of spice. It’s a savory dish full of rich flavors that will satisfy you without leaving you feeling stuffed. Crustless quiches are lighter than traditional quiches made with a crust. They’re can be low in carbohydrates too. The crust is never missed when you’ve got so much flavor packed into every bite.
You can take this girl out of Louisiana, but you certainly can’t take Louisiana out of her. New Orleans is my home and although I’m a very happy Texan and quite satisfied with my life in the Lone Star State, I can’t help but long for good old creole and cajun cooking. In my opinion, no other cuisine matches the level of flavor I’ve found in so many dishes originating in New Orleans and I’ve been on a quest lately to recreate many of my favorite recipes from back home.
The combination of crawfish and shrimp bring me to the home of my memories and what could possibly be better than these two together? Not much, I assure you.
My standard recipe for a traditional crustless quiche is simple – 6 eggs and 3/4 cup of half and half or cream. I like to use cream because I love the rich flavor it imparts, however you can also substitute half and half or milk. To the eggs and cream I add the other ingredients.
Start out by cooking a cup of chopped onions in butter. When the onions begin to soften, add in two cloves of chopped garlic.
Next, add the shrimp to the pan.
Push the shrimp to one side of the pan to continue cooking and add in the crawfish tails.
Here’s a tip: I always buy the crawfish tails you can often find in the freezer section of your local market. They’re available year-round so I can make this quiche any time I want. Of course you can go all out and boil your own crawfish, but peeling crawfish for a recipe is just too much work sometimes. I enjoy peeling crawfish when I’m drinking a cold Abita beer and sitting outside with friends at a crawfish boil. For this recipe, I’ll gladly take the package of crawfish tails instead. Bernard’s is one brand I use.
Take the pan with the shrimp and crawfish off of the stove and set it aside. Now, it’s time to make the quiche.
In a large bowl, whisk the eggs until light.
Next, stir in the cream.
Mix in 3/4 cup chopped ham.
Add 2 cups of shredded Monterey Jack cheese along with the shrimp and crawfish mixture. Stir everything together.
Pour the quiche mixture into a buttered pie dish.
It’s a good idea to place the pie dish on a baking tray of some sort, just in case a little of the liquid spills over.
Place in the oven and bake for about an hour.
I love the gorgeous golden color.
This Crustless Creole Quiche would be wonderful served for breakfast, brunch or dinner. It can be made the day before and stored in the refrigerator until ready to slice and serve the next day.
A few additional notes about this Crustless Creole Quiche Recipe:
* I go mild on my spices when I make this crustless quiche. To give the quiche a “spicier” flavor, add 1/2 teaspoon of Creole Seasoning and/or a few dashes of Tabasco Sauce to the egg/milk mixture before baking it.
* For single serving quiches, divide the mixture between six to eight buttered ramekins and bake as directed.
Crustless Creole Quiche
- 1 tablespoon butter
- 1 cup onions , chopped
- 2 cloves garlic , minced
- 1 pound shrimp , peeled and devained
- 12 ounces crawfish tails
- 6 eggs
- 3/4 cup heavy cream or half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup ham , chopped
- 2 cups Monterey Jack Cheese , shredded
- 1/4-1/2 teaspoon Creole Seasoning (optional)
- 2-3 drops Tabasco Sauce (optional)
- Preheat the oven to 425 degrees F.
- Butter a pie or quiche dish and set aside.
- Melt the butter in a large skillet on medium heat. Add the onions and cook, stirring occasionally until tender, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Add the shrimp to the pan and let it cook until almost pink.
- Push the shrimp to one side of the pan and add the crawfish tails. Continue to cook until all the shrimp are pink and cooked through, about 5 minutes.
- Remove the pan from the stove and set aside.
- In a large bowl, whisk the eggs until light. Stir in the cream.
- Pour in the contents of pan (the shrimp, crawfish, onions and garlic) into the bowl.
- Add the salt, pepper and other seasonings if using.
- Add the ham and shredded cheese and stir together.
- Pour into buttered pie dish and place the dish on a large baking sheet.
- Bake until the quiche is puffed and golden brown, about 1 hour.
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