Easiest Way to Make Ultimate Andouille Sausage Quiche

Andouille Sausage Quiche. 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. Not only does it seem fitting to be part of gumbo.

See more ideas about andouille sausage, andouille sausage recipes, andouille. Smoked sausage quiche with onion, bell pepper and Swiss cheese in a hash brown crust, shown here served with a. Andouille Sausage adds delicious Cajun flavor to all your favorite sausage recipes.

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, andouille sausage quiche. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Andouille Sausage Quiche is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it's fast, it tastes delicious. They're nice and they look wonderful. Andouille Sausage Quiche is something which I've loved my whole life.

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. Not only does it seem fitting to be part of gumbo.

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

An Englishman take on the magnificent southern sausage, Andouille.quite possibly one of the tastiest sausages on the. 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, 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. ;).

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. Fat is good for sausage, especially Andouille. Andouille is a smoked sausage made using pork, originating in France.

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