Andouille Sausage Quiche
Andouille Sausage Quiche

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, andouille sausage quiche. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Recipe: Hash Brown Andouille Sausage Quiche. Cook's Note: Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to. Smoked sausage quiche with onion, bell pepper and Swiss cheese in a hash brown crust, shown Creamy Cajun Pappardelle with Andouille Sausage

Andouille Sausage Quiche is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Andouille Sausage Quiche is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have andouille sausage quiche using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Andouille Sausage Quiche:
  1. Make ready 2 tsp olive oil
  2. Take 1 cup andouille sausage - chopped to 1/4" pieces
  3. Prepare 1/2 small yellow onion - finely diced
  4. Get 1 cup frozen chopped collard greens or spinach (measured while frozen) - thawed, drained and squeezed to remove moisture
  5. Get 1/2 - 1 teaspoon blackened season (your fave or see my attached recipe)
  6. Make ready 6 large eggs
  7. Make ready 1/2 cup heavy cream
  8. Take 1 cup shredded sharp cheddar cheese
  9. Get 1/2 cup shredded swiss cheese
  10. Get 1 frozen pie crust - thawed (or rolled refrigerated crust)
  11. Make ready salt and pepper (optional, I add none)

Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt. Fat is good for sausage, especially Andouille. This Cheesy Sausage Quiche is simple to put together and deliciously rich, creamy and flavorful. This is the brunch dish you want on your table!

Instructions to make Andouille Sausage Quiche:
  1. Preheat oven to 350°F. If you are using a frozen pie shell set out to thaw. If you are using refrigerated, grease a 9" deep dish pie plate, unroll crust and gently press into plate to fit. Set aside.
  2. Heat a medium skillet over medium high heat. When hot, add olive oil and chopped andouille sausage. Saute until sausage begins to Brown and crisp slightly, stirring occasionally. Reduce heat to medium, add onion and continue to saute until translucent, stirring occasionally. About 10 minutes total.
  3. Add collards/spinach to pan, cooking to evaporate any remaining moisture, stirring frequently, only about 2 minutes more. Sprinkle desired amount of blackened seasoning over mixture, stir to coat completely, turn off heat and set aside to cool.

https://cookpad.com/us/recipes/361433-blacken-your-soul-seasoning

  1. In a large bowl whisk together eggs and heavy cream until well blended, adding salt and pepper if desired (I actually don't feel the need in this dish). Gently stir in shredded cheeses and then cooled sausage mixture to fully incorporate.
  2. Pour filling into prepared pie crust, distributing solids evenly. Pop in the oven and bake 30 - 40 minutes, or until center is just set. Mine took 35 min.
  3. When done, remove from oven, let rest 10 minutes before slicing. Serve with a side salad or home fries and enjoy.
  4. NOTE: From the time you measure your collards or spinach to the time they are cooked down in the mix they will reduce drastically. No worries, it's enough for what we need. ;)

An Englishman take on the magnificent southern sausage, Andouille. quite possibly one of the tastiest sausages on. I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep Andouille Sausage Soup Recipe photo by Taste of Home. Andouille is a smoked sausage made using pork, originating in France. In France, particularly Brittany, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning.

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