Andouille Sausage Quiche. 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. this link is to an external site that may or may not meet accessibility guidelines.
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.
You can cook Andouille Sausage Quiche using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Andouille Sausage Quiche
- It's 2 tsp of olive oil.
- It's 1 cup of andouille sausage - chopped to 1/4" pieces.
- You need 1/2 small of yellow onion - finely diced.
- Prepare 1 cup of frozen chopped collard greens or spinach (measured while frozen) - thawed, drained and squeezed to remove moisture.
- Prepare 1/2 of - 1 teaspoon blackened season (your fave or see my attached recipe).
- Prepare 6 large of eggs.
- Prepare 1/2 cup of heavy cream.
- You need 1 cup of shredded sharp cheddar cheese.
- It's 1/2 cup of shredded swiss cheese.
- It's 1 of frozen pie crust - thawed (or rolled refrigerated crust).
- Prepare of salt and pepper (optional, I add none).
Not only does it seem fitting to be part of gumbo. Andouille Sausage adds delicious Cajun flavor to all your favorite sausage recipes. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. I just BBQ it and my great grand kids all devour it up so quick and keep asking for more.
Andouille Sausage Quiche instructions
- 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..
- 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..
- 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.
- 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..
- 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..
- When done, remove from oven, let rest 10 minutes before slicing. Serve with a side salad or home fries and enjoy..
- 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. Andouille is defined as a coarse-grained smoked sausage made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the United States, the sausage is most often associated with Cajun cooking. Fat is good for sausage, especially Andouille.