Easiest Way to Prepare Appetizing Andouille Sausage Quiche

Easiest Way to Prepare Appetizing Andouille Sausage Quiche Delicious, fresh and tasty.

Andouille Sausage Quiche. Try Our Fully Cooked Andouille Smoked Rope Sausage with Your Next Meal. Delicious Sausage Made with Premium Ingredients. Heat a medium skillet over medium high heat.

Reduce heat to medium, add onion and continue to saute until translucent, stirring occasionally.

Quiche will deflate some as it sets.

Top individual servings with hot sauce and salsa and garnish with a pinch of sliced green onion, if desired.

You can have Andouille Sausage Quiche using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Andouille Sausage Quiche

1. It’s of olive oil.

2. You need of andouille sausage - chopped to 1/4" pieces.

3. You need of yellow onion - finely diced.

4. Prepare of frozen chopped collard greens or spinach (measured while frozen) - thawed, drained and squeezed to remove moisture.

5. You need of - 1 teaspoon blackened season (your fave or see my attached recipe).

6. It’s of eggs.

7. You need of heavy cream.

8. You need of shredded sharp cheddar cheese.

9. Prepare of shredded swiss cheese.

10. You need of frozen pie crust - thawed (or rolled refrigerated crust).

11. It’s of salt and pepper (optional, I add none).

Serve with sliced tomatoes or a side salad.

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 these dishes.

This tasty quiche is a great combination of Louisiana flavors.

The andouille sausage spices up the basic filling along with some Creole seasoning and lots of cheddar cheese.

Andouille Sausage Quiche step by step

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 dont 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, its enough for what we need. ;).

This makes a good brunch or lunch quiche, or serve it for dinner with soup and a salad.

Feel free to use another smoked sausage in this recipe if you prefer less heat.

I wanted to make a quiche, but nothing usual or "traditional" in the mix.

Suddenly I thought of an episode of Southern at Heart on Food Network when she made baked cheesy grits with collards.

I thought, "What about a Southern inspired quiche?" I had.