Andouille Sausage Quiche

Name: Andouille Sausage Quiche
Yield: 6 servings
Cuisine: American
Ingredients: 2 tsp olive oil; 1 cup andouille sausage - chopped to 1/4" pieces; 1/2 small yellow onion - finely diced; 1 cup frozen chopped collard greens or spinach (measured while frozen) - thawed, drained and squeezed to remove moisture; 1/2 - 1 teaspoon blackened season (your fave or see my attached recipe); 6 large eggs; 1/2 cup heavy cream; 1 cup shredded sharp cheddar cheese; 1/2 cup shredded swiss cheese; 1 frozen pie crust - thawed (or rolled refrigerated crust); salt and pepper (optional, I add none)

StephieCanCook @StephieCooks

Midwest USA

I wanted to make a quiche, but nothing usual or "traditional" in the mix. Suddenly I thought of an episode of Southern at Heart on Food Network when she made baked cheesy grits with collards. I thought, "What about a Southern inspired quiche?" I had andouille sausage and decided to give it a go. Hubby approved! Lol

StephieCanCook @StephieCooks

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Ingredients

6 servings

2 tspolive oil
1 cupandouille sausage - chopped to 1/4" pieces
1/2 smallyellow onion - finely diced
1 cupfrozen chopped collard greens or spinach (measured while frozen) - thawed, drained and squeezed to remove moisture
1/2- 1 teaspoon blackened season (your fave or see my attached recipe)
6 largeeggs
1/2 cupheavy cream
1 cupshredded sharp cheddar cheese
1/2 cupshredded swiss cheese
1frozen pie crust - thawed (or rolled refrigerated crust)
salt and pepper (optional, I add none)

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Steps

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.wasmer.app/us/recipes/361433-blacken-your-soul-seasoning

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. ;)

Linked Recipes

Blacken Your Soul Seasoning

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Cooksnaps

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StephieCanCook @StephieCooks

on November 15, 2015 15:49

Midwest USA

Cooking is a hobby and a passion of mine. I love cooking and trying new and different things. The best thing about cooking? I get to prepare delicious food for my family and friends that they (almost) always love! Lol.Many of my recipes are experiments in what I could make with what was available at the time. Many are simply my version of classic and/or popular dishes. A few are variations of recipes I have found elsewhere online but adjusted to our tastes. No matter what, though, each of my recipes is tried and tested before posting and I hope you find as much joy in preparing them as I do.