Andouille Sausage Quiche
Andouille Sausage Quiche

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, andouille sausage quiche. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Andouille Sausage Quiche is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Andouille Sausage Quiche is something that I have loved my whole life.

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. Adjust the seasonings to suit your preferences.

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

The ingredients needed to make Andouille Sausage Quiche:
  1. Prepare 2 tsp olive oil
  2. Make ready 1 cup andouille sausage - chopped to 1/4" pieces
  3. Get 1/2 small yellow onion - finely diced
  4. Prepare 1 cup frozen chopped collard greens or spinach (measured while frozen) - thawed, drained and squeezed to remove moisture
  5. Make ready 1/2 - 1 teaspoon blackened season (your fave or see my attached recipe)
  6. Take 6 large eggs
  7. Take 1/2 cup heavy cream
  8. Get 1 cup shredded sharp cheddar cheese
  9. Take 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)

Andouille sausage is a smoked sausage that plays a significant role in Creole cuisine. It's made of pork, onions, garlic, pepper, seasonings, and wine. Not only does it seem fitting to be part of gumbo. See more ideas about Sausage recipes, Recipes, Andouille sausage.

Steps 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
  4. 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.
  5. 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.
  6. When done, remove from oven, let rest 10 minutes before slicing. Serve with a side salad or home fries and enjoy.
  7. 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. ;)

Smoked sausage quiche with onion, bell pepper and Swiss cheese in a hash brown crust, shown here served with a drizzle of. 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. Andouille sausage, a classical Louisiana smoked sausage made with coarsely ground or My goal was to imitate the quite tasty Jacob's Andouille sausage which I happened to try some time ago. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used.

So that’s going to wrap it up for this special food andouille sausage quiche recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!