Andouille Sausage Quiche
Andouille Sausage Quiche

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, andouille sausage quiche. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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

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. Andouille Sausage adds delicious Cajun flavor to all your favorite sausage recipes.

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

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

Andouille Sausage. this link is to an external site that may or may not meet accessibility guidelines. Fat is good for sausage, especially Andouille. See more ideas about Sausage recipes, Recipes, Andouille sausage. Smoked sausage quiche with onion, bell pepper and Swiss cheese in a hash brown crust, shown here served with a drizzle of.

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. ;)

Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. 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. 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. It is generally grey and has a distinctive odor.

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