Crawfish Quiche

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I love this recipe and have made the dish several times. sometimes I make my own crust, sometimes I use the roll out drust and sometimes I use a frozen crust. Either way, it turns out great. It's even better the next day! The only time I've had a problem was when I used a deep dish crust by mistake but aside from the additional cook time, it still turned out really good.

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My husband and I loved this recipe! I made the crust with whole wheat flour and lard. There was too much dough by almost half, so next time I'll use one and one half cups of flour. A quarter inch thickness would have used up too much room in my quiche pan. I also used a full pound of crawfish. This would be good with shrimp or crab too.

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My family recently started raising chickens. They have since started laying a ton of eggs. I decided it was time for quiche and specifically wanted a really good crawfish quiche recipe. This one is amazing and makes me look even more amazing! The only thing I would change is to use a butter crust instead of a lard crust...just my personal preference. And when the kids aren't home, I'll add spinach to change things up. Great quiche!!!

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Everyone raved about this dish. The reviewers who used a store-bought crust short changed themselves and their guests.

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WOW! This deserves more than 5 stars and like others; I also used store bought pie crusts. I made 3 quiches in 2 days. DELICIOUS!!

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I made this for mothers day brunch and it was a huge hit. We have very good frozen crawfish tails but they come a 1lb. I used the whole bag and it was great, just needed to add a little longer to the cook time for the extra moisture.

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I think everyone used a store bought crust; its a shortcut you can afford on this one! I have prepared this for holiday breakfasts in particular and it gets rave reviews every time!!

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Excellent quiche. My kids love it, as well as the adults I have served it to. I have been asked for the recipe and asked to make it again and again. Kicked up quiche.

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good, but not as many eggs as my other quiche recipes. another 1 or 2 would have made this puff more. and i also added crabmeat.

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Even with a purchased refrigerated crust this was really excellent. I sprinkle a little cayenne on it before pre-baking as in the recipe. I paired this with his Titanic Bourbon Sticky Buns and Bloody Mary's for a southern style brunch. BAM!