Serves 6
62 min
Andouille Sausage Quiche
Recipe GLPR1a44d906a227ad
A savory Southern-style quiche filled with spiced andouille sausage, sautéed collard greens or spinach, and a creamy egg custard enriched with sharp cheddar and Swiss cheese. The blackened seasoning adds a bold, smoky depth to every slice. Perfect for brunch, lunch, or a light dinner served alongside fresh greens or home fries.
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Ingredients
2 teaspoons olive oil
1 cup andouille sausage, chopped into 1/4-inch pieces
1/2 small yellow onion, finely diced
1 cup frozen chopped collard greens or spinach (measured while frozen), thawed, drained, and squeezed dry
1/2 to 1 teaspoon blackened seasoning
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 1 refrigerated rolled pie crust
Directions
Preheat the oven to 350°F. If using a frozen pie shell, set it out to thaw completely. If using a refrigerated rolled crust, lightly grease a 9-inch deep-dish pie plate, gently unroll the dough, and press it evenly into the plate. Set the prepared crust aside.
Heat a medium skillet over medium-high heat. Once hot, add the olive oil and chopped andouille sausage. Sauté, stirring occasionally, until the sausage begins to brown and crisp slightly, about 5 minutes. Reduce the heat to medium, add the diced onion, and continue sautéing, stirring occasionally, until the onion becomes translucent, about another 5 minutes.
Add the thawed and squeezed collard greens or spinach to the skillet. Cook, stirring frequently, for about 2 minutes to evaporate any remaining moisture. Sprinkle the blackened seasoning over the mixture and stir until everything is well coated. Turn off the heat and allow the mixture to cool for a few minutes.
In a large bowl, whisk together the eggs and heavy cream until fully blended and smooth. Gently stir in the shredded cheddar and Swiss cheeses, then carefully fold in the cooled sausage and greens mixture until all ingredients are evenly distributed.
Pour the filling into the prepared pie crust, ensuring the sausage and greens are distributed evenly throughout. Bake in the preheated 350°F oven for 30 to 40 minutes, until the center is just set with a slight jiggle.
Remove the quiche from the oven and let it rest for 10 minutes before slicing. This resting period allows the eggs to fully set and makes serving easier. Cut into wedges and serve warm with a fresh side salad or home fries.
