Impossible Crawfish Pie

The ‘impossible’ part is the fun part: there’s no crust to roll, because the Bisquick batter does something clever. As it bakes, it settles to the bottom and sets into a soft, self-forming crust while the top firms up like a custard.

This is Louisiana comfort made easy. Sweet crawfish tails get a quick simmer with the Cajun trinity, onion, celery, and garlic, just long enough to soften the vegetables and warm the crawfish through without toughening them.

The crawfish and a layer of Swiss cheese go into the pie plate, then you pour the egg, milk, and Bisquick batter right over the top. The oven sorts out the layers for you.

Bake until the center is set, give it a few minutes to rest, and you’ve got a crustless savory pie somewhere between a quiche and a frittata, with no pastry skills required.

Pro Tips

• Don’t overcook the crawfish; a 5-minute simmer is plenty, since they toughen and turn rubbery with more.
• Beat the eggs, milk, and Bisquick until smooth so the self-crust bakes up even.
• Bake until a knife in the center comes out clean and the top is golden and set.
• Let it rest 5 minutes before slicing so it firms up and cuts cleanly.

Variations

• Swap crawfish for cooked shrimp, lump crab, or a mix.
• Add a pinch of cayenne, Cajun seasoning, or a dash of hot sauce for more Louisiana heat.
• Use cheddar or pepper jack in place of Swiss.