Title: Crawfish quiche
 Categories: E.
      Yield: 4 Servings
 
  2 1/2 c  All-purpose flour
      2 ts Salt
    1/4 ts Cayenne
      1 c  Solid vegetable shortening
           Water
      2 tb Unsalted butter
    1/4 c  Small diced yellow onions
      3 tb Small diced red bell
           Peppers
      2 ts Chopped garlic
  2 3/4 ts Salt, in all
    1/4 ts Plus 1/8 teaspoon cayenne,
           In all
    1/2 lb Peeled crawfish tails (about
      1    Cup)
      2 c  Heavy cream
      4    Eggs
    1/4 ts Tabasco
    1/2 ts Worcestershire sauce
      2 tb Chopped chives
      3 tb Grated Parmigiano-Reggiano
           Cheese
    1/2 c  Grated White Cheddar cheese
    1/2 c  Grated medium Cheddar
           Cheese
 
  In a mixing bowl, combine the flour, 2 teaspoons salt, and 1/4
  teaspoon cayenne.  Cut in the shortening until the mixture resembles
  a coarse meal-like texture.  Add the water and mix until the mixture
  comes away from the side of the bowl.  Form the dough into a ball.
  Cover the ball of dough with plastic wrap and place in the
  refrigerator. Chill for at least 1 hour or as long as 8.  Remove it
  from the refrigerator and let sit (temper) for about 5 minutes.
  Lightly dust a work surface. Roll the dough out to a 12-inch round
  about 1/4-inch thick. Fold the dough into fourths and place in a
  10-inch fluted (quiche) pan. Press the dough, using your fingers,
  firmly onto the bottom and sides of the pan.  Roll a wooden rolling
  pin, over the pan to cut off or remove the excess dough.  Prick the
  bottom of the crust all over with a fork.  In a medium sauté pan,
  over medium heat, melt the butter.  Add the onions, bell peppers,
  garlic, 1 teaspoon salt, and 1/4 teaspoon cayenne.  Sauté for 4
  minutes. Add the crawfish tails and sauté for 2 minutes.  Remove from
  the heat and cool. In a mixing bowl, whisk the cream, eggs, remaining
  3/4 teaspoon salt, remaining 1/8 teaspoon cayenne, Tabasco,
  Worcestershire sauce, chives, and grated Parmesan cheese. Turn the
  crawfish mixture into the pastry shell. Sprinkle the grated cheese
  over the crawfish.  Pour the cream mixture over the crawfish. Place
  in the oven and bake for about 55 minutes, or until the center sets
  and the top is golden.  Remove from the oven and cool for 5 minutes,
  before slicing to serve.
  
  Yield: 8 servings