Spicy Sausage and Cheddar Quiche

Spicy Sausage and Cheddar Quiche
Diana Rattray
  • 3 hrs
  • Prep: 2 hrs 15 mins,
  • Cook: 45 mins
  • Yield: Serves 6 to 8
Ratings (4)

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.

What You'll Need

  • 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

How to Make It

  1. Heat oven to 375°.
  2. 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.
  3. Transfer to a floured board and roll out. Fit into a quiche dish.
  4. 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.
  1. Remove from the oven and remove the foil and weights.
  2. 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.
  3. Meanwhile, whisk together the eggs and milk or cream. Add the pepper and Creole seasoning.
  4. 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.
  5. Bake for 25 to 35 minutes, until set.

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