Chef Matt Bolus shared the recipe for Pemrose's Crawfish Quiche. You can find the restaurant at 211 12th Ave. S., Nashville, TN 37203. Or for more information log on to https://pemrosenashville.com/
Pemrose Crawfish Quiche Recipe"
1lb. Crawfish
½lb. Bacon Fat
13 Shallots, Julienne
2lb. Asparagus, Sliced On Bias
10 Whole Eggs
1c Whole Milk
2 ¾ c Heavy Cream
½ tsp Salt
¼ tsp Old Bay
¼ tsp Shucking hot
1T Lemon Juice
6oz Gruyere and Fontina Mix
Instruction:
Preheat oven 325
Heat bacon fat in sauce pan, add shallots and cook on medium heat until caramelized evenly without burning
Remove shallots and turn heat up to medium high
Add crawfish and asparagus and heavily sauté 1-2 minutes
Remove and dry on paper towel
In large bowl whisk eggs, add milk, cream, seasonings and lemon juice
Add half of crawfish, asparagus and shallot mix
Add half of cheese and mix well
In the base of springform pan on top of dough add half remaining cheese mixture and all of remaining veg mixture
Ladle egg mix over the top, cover spring form in foil and bake 1.75 hours
Remove foil and add remaining cheese, continue to brown top for 20 more minutes
Thin blade should insert and come out without and residue, quiche will be soft but will continue to cook when resting at room temp
