Spicy Andouille Sausage Quiche

This Spicy Andouille Sausage Quiche is a bold, flavor-packed twist on a classic. Featuring smoky andouille sausage, sautéed vegetables, sharp cheddar cheese, and a rich custard baked into a buttery homemade crust, it’s perfect for brunch, holidays, or an easy make-ahead dinner.

Course Breakfast, Brunch, Dinner

Cuisine American, Southern Inspired

Keyword andouille sausage quiche, brunch quiche, cheesy quiche, make ahead brunch recipe, sausage quiche recipe, savory breakfast pie, southern quiche recipe, spicy quiche

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 202kcal

Author angela@mealstreetkitchen

Equipment

9x13-inch baking dish
Mixing Bowls
Pastry cutter or fork
Skillet
Whisk
Cutting board & knife

Ingredients

For the Crust:

1 1/2 cups all-purpose flour
3/4 cup butter cold and cubed
2 tablespoons sugar

For the Filling:

1 tablespoon olive oil
1 large red bell pepper julienned
1/2 yellow onion sliced
3 ounces cremini mushrooms sliced
6 ounces andouille sausage halved lengthwise and sliced
2 cups half-and-half or 1 cup milk + 1 cup heavy cream
6 large eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1 1/2 cups sharp cheddar cheese grated

Instructions

Prepare the Crust:

Preheat oven to 350°F.
In a mixing bowl, combine flour, cold butter, and sugar.
Cut in the butter using a pastry cutter (or fork) until the mixture resembles coarse crumbs.
Press evenly into a well-buttered 9x13-inch baking dish.
Bake for 15 minutes, then remove from oven.

Make the Filling:

Heat olive oil in a skillet over medium heat.
Sauté red pepper, onion, and mushrooms until slightly softened.
Add sliced andouille sausage and cook until lightly browned.
Remove from heat and set aside.

Prepare the Custard:

In a large bowl, whisk together half-and-half, eggs, salt, and dry mustard until smooth.

Assemble the Quiche:

Spread the sausage and vegetable mixture evenly over the pre-baked crust.
Sprinkle grated cheddar cheese evenly on top.
Gently pour the egg mixture over everything.

Bake:

Bake at 350°F for 35 minutes, or until the center is set.
Let the quiche rest for 5–10 minutes before slicing and serving.

Notes

You can substitute smoked sausage if andouille is too spicy.
For extra heat, add a pinch of cayenne or diced jalapeños.
Make ahead: Bake fully, cool, and refrigerate for up to 3 days.
Freezer-friendly: Wrap tightly and freeze for up to 2 months.
Reheat in a 300°F oven until warmed through.

Nutrition