Combine 2 1/2 cups flour, 2 teaspoons of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal. Add the ice water and mix until the dough comes away from the sides of the bowl. Form the dough into a ball. Cover with plastic wrap and place in the refrigerator for at least 1 hour.
Preheat the oven to 350ºF.
Remove the dough from the refrigerator and let sit for about 5 minutes. Lightly dust a work surface. Roll the dough out into a 12-inch round about 1/4 inch thick. Fold the dough into fourths and place it in a 10-inch quiche pan. Press the dough, using your fingers, firmly into the bottom and sides of the pan. Roll a wooden rolling pin over the pan to cut off the excess dough. Prick the bottom of the crust all over with a fork.
Melt the butter in a medium-size sauté pan over medium heat. Add the onion, bell pepper, garlic, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne and cook, stirring, until the vegetables are soft, about 4 minutes. Add the crawfish tails and cook, stirring, for 2 minutes. Remove from the heat and let cool.
In a large mixing bowl, whisk together the cream, eggs, the remaining 3/4 teaspoon salt, the remaining 1/8 teaspoon cayenne, the Tabasco, Worcestershire, chives, and Parmigiano. Pour the crawfish mixture into the pastry shell. Sprinkle the top with the cheddar. Pour the cream mixture over the crawfish mixture. Bake until the center sets and the top is golden, about 55 minutes.
Remove from the oven and let cool for 5 minutes before slicing to serve.
Yield: 8 servings