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I was in the kitchen this evening and this is what I came up with. It's an off-shoot of another recipe I saw.
Louisiana Andouille Crustless Quiche
3 Louisiana andouille sausage
6 Large Eggs
1 Cup heavy cream
1/3 cup green onions (chopped)
8 oz. Pepper jack cheese (shredded)
Salt and pepper to taste
Lightly grease a glass pie "tin" with a bit of olive oil or butter. Cut the sausage into slices about 1/8 of an inch thick and brown them. Place them on a paper towel to drain the excess grease. Beat together the salt, pepper, and eggs. Add the cream and green onions to the eggs and continue mixing. Pour a small amount of the egg mixture into the bottom of the pie tin and layer the sausage on the bottom. Sprinkle half the cheese over the sausage and pour in the remainder of the egg mixture. Sprinkle the remaining cheese over the top. Place it in a 350 degree oven for about 40 minutes, or until it is golden brown and you can stick a knife in it and it comes out clean.
Watch your cheese and cream intake. :nod
- Tom
Louisiana Andouille Crustless Quiche
3 Louisiana andouille sausage
6 Large Eggs
1 Cup heavy cream
1/3 cup green onions (chopped)
8 oz. Pepper jack cheese (shredded)
Salt and pepper to taste
Lightly grease a glass pie "tin" with a bit of olive oil or butter. Cut the sausage into slices about 1/8 of an inch thick and brown them. Place them on a paper towel to drain the excess grease. Beat together the salt, pepper, and eggs. Add the cream and green onions to the eggs and continue mixing. Pour a small amount of the egg mixture into the bottom of the pie tin and layer the sausage on the bottom. Sprinkle half the cheese over the sausage and pour in the remainder of the egg mixture. Sprinkle the remaining cheese over the top. Place it in a 350 degree oven for about 40 minutes, or until it is golden brown and you can stick a knife in it and it comes out clean.
Watch your cheese and cream intake. :nod
- Tom
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