How to Make Andouille Sausage Quiche in 25 Minutes at Home

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, andouille sausage quiche. It is 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 well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Andouille Sausage Quiche is something that I have loved my whole life.

Adjust the seasonings to suit your preferences. Andouille Sausage. this link is to an external site that may or may not meet accessibility guidelines. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used.

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

It is generally grey and has a distinctive odor. 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. See more ideas about Sausage recipes, Recipes, Andouille sausage.

Instructions 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. ;)

Smoked sausage quiche with onion, bell pepper and Swiss cheese in a hash brown crust, shown here served with a drizzle of. 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. 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 defined as a coarse-grained smoked sausage made using pork, pepper, onions, wine, and seasonings.

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