Preheat oven to 400 degrees 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 for at least 30 minutes.

Line the crust with aluminum foil and fill with pie weights.

Blind bake for 12-15 minutes, until lightly golden.

Remove foil and pie weights.

Return to the oven for 3-5 minutes to dry out the crust.

Brush the surface of the pie crust with egg white and let cool.

Melt butter in a saute pan over medium-high heat.

Add onion, bell pepper, and Essence and saute until softened (about 4 minutes).

Add green onions and garlic and saute for 1 minute.

Add crawfish, tasso, tomato paste, and salt and cook for 2 minutes.

Transfer the crawfish mixture to a bowl and let cool.

Whisk together eggs, half-and-half, Swiss cheese, thyme, salt, and pepper in a large bowl.

Pour the crawfish mixture into the prepared pie shell.

Pour the egg mixture over the crawfish filling.

Bake on the bottom rack of the oven for 45-50 minutes, or until the custard is set and quiche is golden brown.

Let cool slightly before serving.

To prepare the pie crust: Combine flour, Essence, salt, and butter in a food processor.

Process until the mixture resembles coarse crumbs.

Add ice water in increments until the dough comes together.

Shape the dough into a flat disc.

Refrigerate overnight or for at least one hour.

Roll out the dough on a lightly floured surface.

To prepare the Essence seasoning: Combine all spice ingredients thoroughly and store in an airtight container.