Crawfish Quiche Recipe

Crawfish Quiche

Hey y'all!  Remember when I asked you what foods you hated as a kid but now love as an adult?  Mine was eggs, even the smell would provoke vomit. It was just one of those things that I was ok with not eating for the rest of my life! Until one day I saw this savory pie named quiche, the main ingredient was eggs. I gave it a try and then thought to myself, hey, maybe eggs aren't so bad. Slowly I would eat egg whites, then scrambled, then a full omelet. I would later learn that the reason I hated eggs is because the first time I had it it had caramelized onions in it. My mother would load them with cheese and caramelized onions. Great on a cheesteak to me but for some reason to this day I will not eat eggs with caramelized onions. Weird? I know, you'll call me that more than once. Quiche I love 1, because of the pie crust and 2 you can put anything you like in it and eat it anytime of the day. It's like your own little custom masterpiece in a pie shell. I usually make quiche when I feel a little fancy so making it with crawfish adds to the being EXTRA.  Being that I live in Louisiana, I can find crawfish in abundance even when it's not in season right in that frozen isle. Just in case you can't find crawfish you can always use shrimp or even lobster...mmm that sounds good! Let's do this folks, it's so simple.

Ingredients
1- Pillsbury deep dish pre-made pie shell *if you have time to make your own, I recommend it*

8 -eggs *for deep dish, 4 eggs if regular

1 cups spinach

1 1/2 hand full of crawfish or shrimp

2 cups parmesan cheese

Creole seasoning
Salt

Preheat oven to 400°. In your thawed pie shell. Layer spinach, then cheese, then crawfish, sprinkle seasonings lightly and layer again. In a separate bowl, beat eggs and a pinch of salt (because eggs can get salty, real easily)  and pour over layers in pie crust. Lightly sprinkle with seasonings again and place in preheated oven. Bake for 35 minutes. Let cool a little and serve with grits, croissant, or by itself.