Crayfish and Spinach Quiche
Crayfish and Spinach Quiche is a delicious, easy-to-make dish perfect for a light lunch or dinner. This quiche is packed with flavour from the crayfish, onion, celery, garlic, spices, and the creamy goodness of half-and-half and Parmesan and Swiss cheeses. The spinach adds a bright and nutritious touch to the dish. The quiche is a great way to use leftover crayfish or make a new and delicious meal.
Ease of preparation
This quiche is surprisingly easy to make. The most time-consuming part is prepping the ingredients, but the quiche comes together quickly once that is done. The pie crust must be pre-baked before adding the filling, but this can be done and stored in the refrigerator until ready. The filling comes together in minutes, and then it’s just a matter of baking the quiche until it’s golden and bubbly.
Crayfish and Spinach Quiche is a nutritious and filling dish. One serving contains about 350 calories, 18 grams of fat, 25 grams of carbohydrates, and 20 grams of protein. It also includes a good amount of dietary fibre and iron.
-1 9-inch unbaked deep-dish pie crust
-1 tablespoon butter
-1/2 cup diced onion
-1/2 cup diced celery
-2 cloves garlic, minced
-1/2 teaspoon dried thyme
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1/4 teaspoon cayenne pepper
-1/2 cup crayfish tails, cooked and chopped
-2 cups fresh spinach, chopped
-4 large eggs
-1 1/2 cups half-and-half
-1/2 cup grated Parmesan cheese
-1/2 cup shredded Swiss cheese
Begin by pre-baking the pie crust according to the package directions. Set aside.
In a large skillet, melt the butter over medium heat. Add the onion, celery, garlic, thyme, salt, pepper, and cayenne. Cook for about 5 minutes, occasionally stirring, until the vegetables are softened.
Add the crayfish and spinach and cook for another 2 minutes, occasionally stirring, until the spinach is wilted.
In a medium bowl, whisk the eggs, half-and-half, Parmesan cheese, and Swiss cheese.
Pour the egg mixture into the pre-baked pie crust. Top with the crayfish and spinach mixture.
Bake in a preheated 375-degree F oven for 35-40 minutes, or until the centre is set and the top is golden brown.
Let cool slightly before serving.
-Be sure to pre-bake the pie crust before adding the filling. This will help ensure that the crust is crisp and not soggy.
-If you don’t have crayfish, use cooked shrimp or crabmeat instead.
-You can use low-fat milk or cream instead of half-and-half for a lighter quiche.
Crayfish and Spinach Quiche is a savoury dish with a creamy and cheesy filling. The crayfish adds a nice seafood flavor, while the spinach adds a bright and fresh touch. The Parmesan and Swiss cheeses add a lovely richness to the quiche.
Best dishes paired with
Crayfish and Spinach Quiche pair nicely with a fresh green salad or a side of steamed vegetables. It also makes a great lunch or dinner with crusty bread.
Origin of dish and history
Crayfish and Spinach Quiche is a modern twist on a classic French dish. Quiche is believed to have originated in the 16th century in Lorraine, France. It was originally made with a custard filling and served as a savoury tart. Over the years, the dish has evolved to include different ingredients, such as cheese, vegetables, and seafood.
You can use cooked shrimp or crabmeat instead if you don’t have crayfish. You can substitute other vegetables, such as mushrooms, bell peppers, or zucchini. You can omit the crayfish and add extra vegetables for a vegetarian version.