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touch of cajun quiche

(1 rating)
innkeeperchef avatar
Recipe by
Michelle London
@innkeeperchef
Gonzales, TX

As the innkeeper at Belle Oaks Inn and Boothe House Bed & Breakfast, it's always a challenge to serve up something different for breakfast every morning. My specialty has become casseroles and quiches, and I've tweaked many recipes to make them make-ahead friendly, so I can prep them the night before, refrigerate overnight, and just pop them in the oven the next morning.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 40 Min

Ingredients For touch of cajun quiche

  • 1
    pillsbury refrigerated pie crust
  • 1 c
    monterey jack cheese or pepper jack cheese, shredded
  • 8 oz
    andouille sausage, sliced and cut into quarters
  • 2
    green onions, thinly sliced
  • 3
    eggs
  • 1 1/2 c
    heavy cream or half and half
  • 1 1/2 tsp
    cajun seasoning (i use tony cachere's)

How To Make touch of cajun quiche

  • 1
    Roll piecrust into a 9" pie pan (you can use your own homemade crust if desired). Prick bottom of crust with a fork. Line pie plate with aluminum foil and bake in a 350 degree oven for 15-20 minutes. Allow crust to cool before adding other ingredients.
  • 2
    Sprinkle cheese over bottom of crust and add andouille sausage and green onions.
  • 3
    Whisk eggs, cream or half and half, and cajun seasoning in a medium bowl until well combined. Pour into pie plate.
  • 4
    Bake at 400 degrees for 40 minutes. Allow to sit for 10 minutes before slicing and serving. Quiche can also be refrigerated overnight and baked in the morning.
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