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.
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.
Sprinkle cheese over bottom of crust and add andouille sausage and green onions.
Whisk eggs, cream or half and half, and cajun seasoning in a medium bowl until well combined. Pour into pie plate.
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.