Cathe's crawfish quiche

1 T  butter
      2 T  olive oil
      1    Carrot, diced
      3    Green onions, diced
      1    Onion, diced
      2 lg garlic cloves, minced
           parsley, minced (2 big
           -sprigs)
    1/2 t  thyme, crushed
      1    Bay leaf, crushed
      1 T  dill, dried
    1/8 t  Cayenne
      2 T  Tomato paste
      2 T  Cognac
    1/2 c  Sauterne
      3 lg Eggs
      1 c  Cream
      4 oz Swiss cheese, grated
      1 lb Crawfish chunks
      1    Pie crust (pre-baked), 10"
 
  Saute vegetables in butter and olive oil till slightly brown.  Add spices,
  tomato paste, cognac and sauterne; mix well.
  
  Beat together 3 eggs, cream and finely grated cheese.  Reserve 8 pieces of
  crawfish for decoration; add rest to cream/egg mixture.  Blend with
  vegetables and pour into pre-baked pie crust.  Bake until done.