The Quiche Recipe
The Louisiana Cajun Mansion Bed & Breakfast created an awesome, over-the-top Cajun Quiche Recipe. It savors the succulent Cajun spices and herbs that makes every single bite literally POP IN YOUR MOUTH! We’ve kept it simple and it’s all about flavor and taste; its the little extras in the prep work that count in this dish.
This quiche is loaded with plenty of crumbled sausage, cheese, spinach and egg so it can be eaten at breakfast or even dinner. The Cajun seasoning gives it a different flavor you will appreciate and you can even purchase the seasoning online.
- 6 large eggs, beaten
- 1 1/2 heavy whipping cream
- Benoit Cajun Seasoning to taste
- Redmond Real Salt (Sea Salt) to taste
- 1/2 medium yellow onion chopped finely
- 1/2 medium green bell pepper chopped finely
- 1 stalk celery chopped finely
- 2 cups finely chopped fresh baby spinach (fresh) OR 1/2 carton frozen
- 1 pound jimmy Dean regular port sausage, cooked and crumbled
- 1 1/2 shredded Swiss Cheese
- Frozen Pie Crust, thawed
- Non Stick cooking Spray
Preheat oven to 325 degrees. Spray all pans with non-stick cooking spray.
Chop the melody of onions, bell pepper, celery, then saute in a pan with olive oil on low. See the cooking tips below for further instructions. Once sauteed, place on paper towel to remove excess oil.
Place pie crust in pie pan. Combine the eggs, cream, seasoning and whisk briskly. Layer the spinach, sausage crumbles and cheese then egg mixture in the bottom of the pie crust. (Layer all ingredients beginning with spinach at the bottom).
HINT. Layering your ingredients makes a difference. Most of the spinach stays at the bottom and you get more of an eggie taste. It looks nicer too once it’s cooked. Also don’t substitute the heavy whipping cream with milk; it makes a difference in the taste.
Pour the egg mixture on top till the tin is full. Bake for 26 minutes until the egg mixture is set and the tops are golden brown. Remove from the oven and set on cooling rack. Do not serve right away. Let sit for about 5 minutes. Serve with side of salsa or picante sauce
When cooking most Cajun dishes, its all about the flavors; it begins usually with our Cajun holy trinity melody of SAUTEED onions, bell pepper and celery. The trick to making this melody perfect is to saute it in either butter or olive oil (depending on the dish) on a low heat. You want to end up with your vegetables transparent and not crunchy. Your dish will not taste the way it should if your melody of vegetables are crunchy.
The next tip is to use a Cajun seasoning that does not have salt in it. This allows you to add as much of the spices and herbs from the seasoning you want while having full control over the salt content. I use Benoits Cajun Seasoning and Redmond Real Salt (Sea Salt) for that reason.
More recipes from the Louisiana Cajun Mansion Bed & Breakfast.