Andouille Sausage Quiche on plate
Breakfast / Brunch / Casseroles / Main Dish / Recipe's

Spicy Andouille Sausage Quiche and Roasted Potatoes

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Spicy Andouille Sausage Quiche and Roasted Potatoes is the perfect choice for your next holiday brunch or gathering. Don't forget the Mimosas!
Andouille Sausage Quiche on plate

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.

Quiche filling

Then layer on that yummy cheese!

Quiche filling with cheese

Pour the egg custard mixture over the whole thing and bake for 35 minutes. or until the middle is  set.

Quiche with filling and custard

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.

Cooked pan of quiche with garnish
Quiche and potatoes on a plate

More great brunch ideas:

Wine Suggestions:

  • Champagne or Prosecco
  • Riesling
  • Viognier
  • Mimosa’s
  • Sangria
Andouille Sausage Quiche on plate

Andouille Sausage Quiche

Spicy Andouille Sausage Quiche and Roasted Potatoes is the perfect choice for your next holiday brunch or gathering. Don't forget the Mimosas!
Prep Time: 10 minutes
Cook Time: 35 minutes
Baking the crust and cooking ingredients: 15 minutes
Total Time: 1 hour
Course: Breakfast, Brunch
Cuisine: American
Keyword: afternoon tea, brunch, egg recipes, quiche, sausage
Servings: 12
Calories: 202kcal
Author: angela@mealstreetkitchen


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!


            Calories: 202kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 115mg | Sodium: 267mg | Potassium: 222mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 1mg
            Tried this recipe?Let us know how it was!
            Pan of roasted potatoes
            Roasted Potatoes

            Roasted Potatoes

            Crispy and tender oven roasted potatoes
            Prep Time: 10 minutes
            Cook Time: 25 minutes
            Total Time: 35 minutes
            Course: Brunch, Side Dish
            Cuisine: American
            Diet: Vegan, Vegetarian
            Keyword: potatoes, roasted potatoes, yellow potatoes, yukon gold
            Servings: 12
            Calories: 69kcal
            Author: angela@mealstreetkitchen


            • 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.


            Calories: 69kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 320mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 15mg | Calcium: 10mg | Iron: 1mg
            Tried this recipe?Let us know how it was!

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            • Lisa
              July 31, 2020 at 8:33 am

              brunch, lunch and dinner…I could eat this any time of the day

              • angela@mealstreetkitchen
                July 31, 2020 at 9:09 am

                Thank you! Me too!

            • chef mimi
              August 4, 2020 at 10:31 am

              Mmmmmmm. Andouille is so good. Of course, there never been a sausage I didn’t like! Do you have a new photo at the top? or am I just really unobservant!!! It’s really pretty!

              • angela@mealstreetkitchen
                August 6, 2020 at 10:30 pm

                Thank you! I love sausage too. Do you mean my photo? I got a new headshot done and logo.

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