The new way cooking recipe Andouille Sausage Quiche with 11 ingredients and 7 stages of easy cooking, which is fast and tasty.
Without fail cooking ultimate Andouille Sausage Quiche easy, yummy, practical.
Good Afternoon my mother, at this time you can prepare recipe Andouille Sausage Quiche with 11 ingredients and 7 steps. Next this is how to cook, please pay attention carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 11 ingredients and 7 stages of easy cooking Andouille Sausage Quiche.
Ingredients all Andouille Sausage Quiche
Prepare : olive oil.
Needed : andouille sausage - chopped to 1/4" pieces.
Needed : yellow onion - finely diced.
Needed : frozen chopped collard greens or spinach (measured while frozen) - thawed, drained and squeezed to remove moisture.
Needed : - 1 teaspoon blackened season (your fave or see my attached recipe).
Prepare : eggs.
Prepare : heavy cream.
Needed : shredded sharp cheddar cheese.
Needed : shredded swiss cheese.
Needed : frozen pie crust - thawed (or rolled refrigerated crust).
Needed : salt and pepper (optional, I add none).
If all main ingredients Andouille Sausage Quiche it’s ready, We’re going into the cooking stage. Below is how to making with easy.
Stages Cooking Andouille Sausage Quiche
Preheat oven to 350°F. If you are using a frozen pie shell set out to thaw. If you are using refrigerated, grease a 9" deep dish pie plate, unroll crust and gently press into plate to fit. Set aside..
Heat a medium skillet over medium high heat. When hot, add olive oil and chopped andouille sausage. Saute until sausage begins to Brown and crisp slightly, stirring occasionally. Reduce heat to medium, add onion and continue to saute until translucent, stirring occasionally. About 10 minutes total..
Add collards/spinach to pan, cooking to evaporate any remaining moisture, stirring frequently, only about 2 minutes more. Sprinkle desired amount of blackened seasoning over mixture, stir to coat completely, turn off heat and set aside to cool.
https://cookpad.com/us/recipes/361433-blacken-your-soul-seasoning.
In a large bowl whisk together eggs and heavy cream until well blended, adding salt and pepper if desired (I actually don't feel the need in this dish). Gently stir in shredded cheeses and then cooled sausage mixture to fully incorporate..
Pour filling into prepared pie crust, distributing solids evenly. Pop in the oven and bake 30 - 40 minutes, or until center is just set. Mine took 35 min..
When done, remove from oven, let rest 10 minutes before slicing. Serve with a side salad or home fries and enjoy..
NOTE: From the time you measure your collards or spinach to the time they are cooked down in the mix they will reduce drastically. No worries, it's enough for what we need. ;).
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