Title: Cathe's crawfish quiche
 Categories: Quiche, Seafood, Cathe
      Yield: 1 Pie
 
      1 tb Butter
      2 tb Olive oil
      1    Carrot, diced
      3    Green onions, diced
      1    Onion, diced
      2 lg Garlic cloves, minced
           Parsley, minced (2 big
           -sprigs)
    1/2 ts Thyme, crushed
      1    Bay leaf, crushed
      1 tb Dill, dried
    1/8 ts Cayenne
      2 tb Tomato paste
      2 tb Cognac
    1/2 c  Sauterne
      3 lg Eggs
      1 c  Cream
      4 oz Swiss cheese, grated
      1 lb Crawfish chunks
      1    Pie crust (pre-baked), 10"
 
  Saute vegetables in butter and olive oil till slightly brown. Add
  spices, tomato paste, cognac and sauterne; mix well.
  
  Beat together 3 eggs, cream and finely grated cheese. Reserve 8
  pieces of crawfish for decoration; add rest to cream/egg mixture.
  Blend with vegetables and pour into pre-baked pie crust. Bake until
  done.