Easter Brunch: Spicy Andouille Sausage Quiche and Roasted Potatoes
What’s not to love about Brunch?? Breakfast and Lunch foods served together, late morning/early afternoon grazing, gathering of family and friends and Champagne!
Quiche has always been one of my “go to” dishes to serve at a brunch. Not only is it simple to make (and delicious) but it allows time to mingle with family and friends while it is cooking. Roasted potatoes are also part of keeping it simple.
To round out the meal, I usually serve some fresh sliced fruit, smoked salmon with cream cheese, some kind of meat (bacon or ham), fresh pastries from the local bakery and Champagne or Prosecco. Most of which can be prepped and plated ahead of time.
Quiche is not only simple to prepare but is also very versatile. As long as you use the basic recipe ingredients (eggs, milk, seasonings), you can change up the filling ingredients to anything you like. I decided to spice up this recipe a bit by adding Cajun Andouille sausage but you can use any kind of meat, veggie and cheese combination that you like.
Andouille Sausage Quiche
For the crust:
- 1-1/2 cups flour
- 3/4 cup butter, cold
- 2 tablespoons sugar
Place all ingredients in a bowl and cut with pastry cutter until it resembles meal. pat into the bottom of well buttered pan (9 x 13). Bake 15 minutes at 350 degrees. Then pour in filling and bake for 35 minutes more.
For the filling:
- 2 cups half and half ( or 1 cup milk and 1 cup heavy cream)
- 6 large eggs
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1-1/2 cups sharp cheddar cheese, grated
- 6 ounces andouille sausage link, cut in half lengthwisize and then sliced
- 1/2 yellow onion, sliced
- 1 large red pepper, julienne
- 1/2 of a 6 ounce package cremini mushrooms, sliced
- olive oil
In a pan heat olive oil and saute’ vegetables until they begin to soften. Add sausage to pan and cook until veggies and sausage start to get a some brown color. remove from heat. in a bowl blend half and half, eggs, salt and mustard powder util well combined.
Evenly spread meat/veggie mixture over crust. Sprinkle grated cheese evenly over veggie/meat mixture. Gently pour egg mixture over all and bake @350 degrees for 35 minutes until done. Let quiche stand a few minutes before serving. Serve with Roasted Potatoes.(Recipe Below) Enjoy!
- 2 pounds yukon gold potatoes cut into about 1 inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 tablespoon fresh rosemary, minced
- 1 clove garlic, minced
- fresh ground black pepper to taste
Preheat oven to 425 degrees
Wash and cut potatoes into uniform sized pieces. In a bowl whisk together remaining ingredients. Pour over potatoes and toss to coat. Spread potatoes out on a sheet pan and roast in oven @ 425 degrees for approx. 35 minutes. Until golden brown and potatoes are tender when knife inserted into them. Taste, sprinkle with a little more salt and pepper if needed.
Champagne or Prosecco, Riesling, Viogner, Mimosa’s, Sangria