Crawfish season is almost over, but that doesn’t mean I’m not remembering the Boils we’ve had!  In New Orleans, we get together and boil these babies in a big pot with all kinds of veggies.  Mushrooms, onions, garlic, carrots…you name it, we can put it in the pot and boil it up!  Then everyone gathers around and eats, drinks beer, and has a ball.  Crawfish boils are pretty much a southern staple!

The general rule is 3-5 pounds of crawfish per guest.  But at our boils, there are always a decent amount of leftovers.  So what can we do?  Make breakfast!  This crawfish boil quiche has the spicy flavor of crab boil liquid, and all the veggies make it a little healthier…right?  Here’s how to make it happen.

First you start with “picked” crawfish.  Down here that just means that you took the crawfish tail out of its shell and cleaned out that black line.  I cut up the mushrooms from the boil and cut the kernels off the corn cobs.  We also had sausage in our original boil, so I cut it in 1/4 inch slices to add a little more protein.  Next I cut up some green onion (fresh, not in the original boil) to add to the flavor.  I didn’t want everything to be straight from the boil…we needed a little fresh taste in there too!

Next, I unrolled a pre-made pie crust (I used Pilsbury, but there are a few good refrigerated options) and followed the directions on the box.  Quick and easy is my motto with two little ones!  Once the pie crust was ready, I beat six eggs in a large bowl and then added all the additional ingredients.  The final step was adding some more liquid…you can use whole milk, heavy cream, or half and half (which is what I used).  I poured in a pint of half and half and mixed it all together one last time.  Then, pour the mixture into your prepared pie crust.

Set your oven to 350 degrees and bake until the top is a nice golden brown.  It doesn’t take very long; ours baked for 23 minutes, but it really depends on your oven.  Just keep an eye on it to make sure it doesn’t burn, and you’ll be good to go. 

This dish is a great addition to any brunch menu, and you can use other options as the main protein.  Boiled shrimp and crab would also be delicious!   

Give it a try at home and don’t forget to tag me in your photos on Instagram or Facebook!