Saturday, April 2, 2011

Hash Brown Quiche with Andouille Sausage

Smoked sausage quiche with onion, bell pepper and Swiss cheese in a hash brown crust, shown here served with a drizzle of hot sauce and Fire Roasted Green Salsa.
Smoked sausage quiche with onion, bell pepper and Swiss cheese in a hash brown crust, shown here served with a drizzle of hot sauce and Fire Roasted Green Salsa.

Hash Brown Quiche

The Cajun is not a big fan of quiche, so I don't make it as often as I'd like to, though I happen to love it. It's as good a meal for lunch or dinner as it is for breakfast in my opinion.

One of my favorites is my Crab Quiche, and while you can't beat that with some fresh, lump crabmeat, it's even good with the shelf stable pouches. I'm an egg kinda gal anyway, but pair them up with some freshly grated cheese and some kind of other protein, then toss that all into a crust to bake and that's some kind of good y'all. Here we're using spicy andouille sausage, sauteed with onion and sweet bell pepper, topped with Swiss cheese, and then baking it all in a crust made from hash brown potatoes.

You'll start with 3 cups of thawed frozen hash browns. Press them between paper towels to remove any excess moisture, then toss them with 3 tablespoons of melted butter and press them into and up the sides of the pie plate. Place into a preheated 450 degree F oven and bake for about 20 minutes, or until golden brown. When the crust is finished, remove, set aside, and reduce the oven temperature to 375 degrees F.

While the crust is cooking, saute the 1/4 cup of minced onion and bell pepper in a little bit of butter until softened, then add in 1/2 pound of chopped smoked sausage and cook for a few minutes; set aside.

Whisk together 4 eggs, the seasonings and a cup of half and half; set aside. To the baked crust, add the sausage and veggie mixture.

Top with 1 cup of freshly grated Swiss cheese and scatter sliced green onion on top.

Carefully pour over the egg mixture and add freshly cracked black pepper.

Bake at 375 degrees F for about 20 to 25 minutes, or until golden brown and set in the center.

Let rest for about 5 minutes, slice and serve. I spooned some spicy green salsa on top and drizzled a bit of hot sauce over my slice and served it with a side salad of baby greens. Yum, y'all!

A nice drizzle of sriracha wouldn't hurt either!

Recipe: Hash Brown Andouille Sausage Quiche

©From the Kitchen of Deep South Dish
Prep time: 30 min |Cook time: 30 min | Yield: 1 9" pie (8 servings)

  • 3 cups shredded frozen hash browns, thawed
  • 3 tablespoons butter, melted
  • 1/4 cup minced onion
  • 1/4 cup minced green bell pepper
  • 1/2 pound mild andouille or other spicy smoked sausage, chopped
  • 4 large eggs, beaten
  • Kosher salt, to taste
  • 1/4 teaspoon Cajun seasoning (like Slap Ya Mama), {affil link} or to taste
  • 1 cup half and half
  • 1 cup shredded Swiss cheese
  • 1 green onion, sliced
  • Freshly cracked black pepper, to taste
  • Hot sauce, for garnish
  • Salsa, for garnish

Preheat oven to 450 degrees F. Spread the shredded potatoes out on 2 sheets of paper towel. Top with 2 more sheets and press to squeeze out any excess moisture. Place into an ungreased deep dish pie plate. Melt the butter and drizzle over the potatoes, mix up well until potatoes are coated. Spread out and press the hash browns into the bottom and sides of the pie plate. Bake in the lower part of the oven at 450 degrees F for about 20 to 25 minutes or until golden brown.

Meanwhile, saute the onion and bell pepper in about a teaspoon of butter until soft; add the chopped sausage and cook for about 3 minutes. Set aside to cool slightly.

In a separate mixing bowl beat the eggs, salt, Cajun seasoning, and half and half together. Remove crust from the oven and reduce the oven temperature to 375 degrees F. Evenly sprinkle the sausage and vegetable mixture over the hash brown crust. Sprinkle the cheese evenly on top of that and the sliced green onion, reserving about 1 teaspoon for garnish. Slowly pour the egg evenly all over the top. Grind pepper on top and place into the upper part of the oven, baking at 375 F for about 25 to 30 minutes or until the eggs puff up and top is lightly browned.

Remove and place onto a rack to set for about 5 minutes before slicing. Quiche will deflate some as it sets. Top individual servings with hot sauce and salsa and garnish with a pinch of sliced green onion, if desired. Serve with sliced tomatoes or a side salad.

Cook's Note: Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to these dishes. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, it will affect the outcome of your dish and you’ll need to make adjustments in the seasonings you use. Substitute 1-1/2 cups of chopped, smoked ham for the sausage, or 6 slices of bacon, cooked crisp and crumbled. I use Sriracha Chili Sauce or a good Louisiana hot sauce, like Slap Ya Mama Hot Pepper Sauce. Pictured with Zapp's Fire Roasted Green Salsa.


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©Deep South Dish
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Posted by on April 2, 2011
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