Louisiana Crawfish Quiche

• 1 pound crawfish tails
• 1 cup mushrooms fresh, sliced
• 1 cup scallions, spring or green onions chopped
• 1/2 cup butter melted
• 4 large eggs well-beaten
• 1/2 cup light cream (half&half)
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 18 teaspoon nutmeg
• 1 cup mozzarella cheese shredded
• 1 each pie shell (9 inch) unbaked

1. Saute mushrooms and green onions in butter until tender.
2. Set aside.
3. In large bowl, combine eggs, milk, salt, dry mustard, nutmeg and cheese.
4. Fold in crawfish, mushrooms and onions.
5. Pour mixture into pie shell.
6. Bake at 400F (200C) for 15 minutes.
7. Reduce heat to 300 degrees and continue to bake for 30 minutes or until knife inserted in center comes out clean.
8. Allow to stand 5 minutes before serving.

crawfish tails, mushrooms, scallions, butter, eggs, light cream, salt, dry mustard, nutmeg, mozzarella cheese, pie shell

Taken from recipeland.com/recipe/v/louisiana-crawfish-quiche-36281 (may not work)