We had one for my baby's first birthday!
And who would have guessed - he LOVES crawfish.
|is that for me?|
|because it looks... yummy!|
And chocolate cake - but that's a story for another day :)
But after the party is over, I inevitably have a few leftover crawfish tails - not to mention potatoes, corn, mushrooms, onions, and all those other yummy things we throw in the crawfish pot. Not really enough for an etouffee or anything fancy, but I love crawfish enough that it seems a small crime to throw even a handful away.
I know I have posted before about my love for leftovers re-incarnated as quiche, but this recipe takes it to the next level... something about the corn and potatoes in there, or maybe it's just that I really like spicy eggs...
Then, roll out a pie crust and start adding ingredients.
Pour in the egg mixture and top with more cheese. Bake until the eggs are set (about 45 minutes).
1 pie crust
assorted leftovers from crawfish boil
1/2 lb crawfish tails
1-2 small red potatoes, skin on, diced
3-4 mushrooms, diced
1/2 boiled onion, diced
3-4 boiled cloves garlic
1/2 cup corn, removed from cob
8 - 10 oz sharp cheddar cheese, grated
6 extra large eggs (or 7 large)
1 cup milk
salt and pepper to taste (I did not use much because the crawfish boil is very salty and gave the eggs an amazing flavor!)
Roll out the pie crust. Fill with the leftovers from the crawfish boil. In a separate bowl, mix eggs and milk. Pour this mixture over the leftovers. Top with cheese. Bake at 350 for 45 minutes, or until the eggs are set.