Preheat oven to 400°F.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.
In a sauté pan melt the butter over medium-high heat. Add the onion, bell pepper and Essence, andsauté until softened, 4 minutes. Add the green onions and garlic and sauté for 1 minute. Add the crawfish, Tasso, tomato paste and salt, and cook for 2 minutes longer. Transfer to a bowl and let cool.
In a large bowl whisk together the eggs, half-and-half, Swiss cheese, thyme, salt and pepper. Pour the crawfish mixture into the pie shell, and pour the egg mixture over the top. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.
Yield: 6 servings
SAVORY PIE CRUST:
In the bowl of a food processor combine flour, Essence, salt and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
Yield: One pie crust large enough for a deep 9- or 10-inch pie pan