Crustless Creole Quiche
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!
Servings: 8 servings
Ingredients
- 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)
Instructions
- 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.
Notes
I go mild on my spices when I make this crustless quiche but 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.