Recipe of Favorite Andouille Sausage Quiche

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, andouille sausage quiche. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Andouille Sausage Quiche is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Andouille Sausage Quiche is something which I have loved my whole life. They’re nice and they look wonderful.

Smoked sausage quiche with onion, bell pepper and Swiss cheese in a hash brown crust, shown here served with a drizzle of hot sauce and Fire Roasted Green Salsa. Adjust the seasonings to suit your preferences. 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.

To begin with this particular recipe, we must first prepare a few components. You can have andouille sausage quiche using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Andouille Sausage Quiche:

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

Andouille Sausage adds delicious Cajun flavor to all your favorite sausage recipes. An Englishman take on the magnificent southern sausage, Andouille.quite possibly one of the tastiest sausages on the. Fat is good for sausage, especially Andouille. 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.

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. ;)

Fat is good for sausage, especially Andouille. 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 sausage is the soul of New Orleans Creole cooking. It is spicy, garlicky, and smoky. Pork based, this sausage is usually spicy, sometimes hot, garlicky, and smoky, and always in a natural.

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