touch of cajun quiche
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.
prep time
30 Min
cook time
40 Min
method
---
yield
6 serving(s)
Ingredients
- 1 - pillsbury refrigerated pie crust
- 1 cup monterey jack cheese or pepper jack cheese, shredded
- 8 ounces andouille sausage, sliced and cut into quarters
- 2 - green onions, thinly sliced
- 3 - eggs
- 1 1/2 cups heavy cream or half and half
- 1 1/2 teaspoons cajun seasoning (i use tony cachere's)
How To Make touch of cajun quiche
-
Step 1Roll 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.
-
Step 2Sprinkle cheese over bottom of crust and add andouille sausage and green onions.
-
Step 3Whisk eggs, cream or half and half, and cajun seasoning in a medium bowl until well combined. Pour into pie plate.
-
Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes