This tasty quiche is a great combination of Cajun flavors. The andouille sausage spices up the basic filling, along with a little Creole seasoning and lots of Cheddar cheese. This makes a good brunch or lunch quiche, or serve it for dinner with a salad. Feel free to use another smoked sausage in this recipe.
If you use frozen pie crusts for this dish, the filling will probably be enough to make two quiches. I used a deep quiche dish (as shown in the photo) to make this -- a standard pie plate will also take much less filling.
- 1 1/3 cups all-purpose flour
- 1/8 teaspoon salt
- 4 ounces (1/2 cup) butter, cold, cut into small pieces
- 6 tablespoons ice cold water
- 1 tablespoon butter
- 1/4 cup chopped onion
- 8 ounces andouille sausage, thinly sliced
- 1 tablespoon chopped fresh parsley
- 1 1/2 shredded Cheddar cheese, divided
- 4 large eggs
- 1 1/2 cups half-and-half, light cream, or whole milk
- 1/8 teaspoon fresh ground black pepper
- 1/2 teaspoon Creole seasoning
- 1 large tomato, thinly sliced
- Heat oven to 375°.
- In a food processor, pulse the flour and salt to combine. Add the butter pieces and pulse about 7 or 8 times, until the mixture is crumbly. Pulse while adding the cold water until the dough begins to hold together.
- Transfer to a floured board and roll out. Fit into a quiche dish.
- Cover the crust bottom and sides with foil and add pie weights or beans to the foil to weigh the crust down. Bake for 10 minutes.
- Remove from the oven and remove the foil and weights.
- Saute the onion in the butter over medium-low heat until lightly browned. Remove to a bowl and set aside. Add the sausage to the pan and cook until hot and lightly browned. Drain well on paper towels.
- Meanwhile, whisk together the eggs and milk or cream. Add the pepper and Creole seasoning.
- In the partially baked crust, lay the sausage slices, sauteed onion, and chopped parsley. Cover with about 1 cup of the shredded cheese. Pour the milk and egg mixture over all. Top with tomato slices then sprinkles with the remaining cheese.
- Bake for 25 to 35 minutes, until set.
Turkey Quiche With Peppers and Green Onions
This quiche is a great way to use leftover turkey. Use poblano peppers and pepper jack cheese in this quiche or use a Cheddar jack combination and bell peppers.
Bacon and Cheddar Quiche
This tasty quiche is a simple combination of bacon, eggs, milk, Cheddar cheese, and a little thyme. It's a delicious quiche for a breakfast, lunch, or brunch.
Use Havarti or Swiss cheese in this tasty quiche. Cooked fresh asparagus makes this quiche a great spring dish to serve for a luncheon or brunch.
Crustless Spinach Quiche
Crustless quiches are a snap to prepare, and they're lighter than the average quiche. This one is made with fresh spinach, onions and eggs, and a little diced cooked bacon.