Spicy Andouille Sausage Quiche and Roasted Potatoes is the perfect choice for your next holiday brunch or gathering. Don’t forget the Mimosas!
What’s not to love about Brunch?? Breakfast and Lunch foods served together, late morning/early afternoon grazing, gathering of family and friends and Champagne!
Quiche has always been one of my “go to” dishes to serve at a brunch. Not only is it simple to make (and delicious) but it allows time to mingle with family and friends while it is cooking. Roasted potatoes are also part of keeping it simple.
To round out the meal, I usually serve some fresh sliced fruit, smoked salmon with cream cheese, some kind of meat (bacon or ham), fresh pastries from the local bakery and Champagne or Prosecco. Most of which can be prepped and plated ahead of time.
Quiche is not only simple to prepare but is also very versatile. As long as you use the basic recipe ingredients (eggs, milk, seasonings), you can change up the filling ingredients to anything you like. I decided to spice up this recipe a bit by adding Cajun Andouille sausage but you can use any kind of meat, veggie and cheese combination that you like.
How to make Spicy Andouille Sausage Quiche:
First, blend together the ingredients for the crust and press evenly into the bottom of a casserole dish. Bake for 15 minutes at 350 degrees F.
While that’s baking saute’ the vegetables and sausage until the veggies are tender. Once the crust has been par-baked, top with the sausage and vegetable mixture.
Then layer on that yummy cheese!
Pour the egg custard mixture over the whole thing and bake for 35 minutes. or until the middle is set.
Remove quiche from the oven and let it rest 5-10 minutes before serving. Cut into 12 even squares and serve with the roasted potatoes.
More great brunch ideas:
- Strawberry Rose Tea Cakes
- Little Gruyere and Scallion Biscuits
- Orange Cardamom French Toast
- Pineapple Upside-down Banana Bread
- Coronation Chicken Salad (Curry Chicken Salad)
- Simply Delicious Deviled Eggs
- Champagne or Prosecco
For the crust:
- 1-1/2 cups flour
- 3/4 cup butter cold
- 2 tablespoons sugar
For the filling:
- 1 tablespoon olive oil
- 1 large red pepper julienne
- 1/2 yellow onion sliced
- 3 ounces cremini mushrooms sliced
- 6 ounces andouille sausage link cut in half lengthwisize and then sliced
- 2 cups half and half or 1 cup milk and 1 cup heavy cream
- 6 large eggs
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1-1/2 cups sharp cheddar cheese grated
For the Crust:
Place all ingredients in a bowl and cut with pastry cutter until it resembles meal. pat into the bottom of well buttered pan (9 x 13). Bake 15 minutes at 350 degrees. Then pour in filling and bake for 35 minutes more.
For the Filling:
In a pan heat olive oil and saute’ vegetables until they begin to soften. Add sausage to pan and cook until veggies and sausage start to get a some brown color. remove from heat. in a bowl blend half and half, eggs, salt and mustard powder util well combined.
Evenly spread meat/veggie mixture over crust. Sprinkle grated cheese evenly over veggie/meat mixture. Gently pour egg mixture over all and bake @350 degrees for 35 minutes until done. Let quiche stand a few minutes before serving. Serve with Roasted Potatoes. Enjoy!
- 2 pounds yukon gold potatoes cut into about 1 inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 tablespoon fresh rosemary minced
- 1 clove garlic minced
- fresh ground black pepper to taste
- Wash and cut potatoes into uniform sized pieces. In a bowl whisk together remaining ingredients. Pour over potatoes and toss to coat. Spread potatoes out on a sheet pan and roast in oven @ 425 degrees for approx. 25-30 minutes. Until golden brown and potatoes are tender when knife inserted into them. Taste, sprinkle with a little more salt and pepper if needed.
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