Louisiana Creole Cheese Quiche

Ingredients

The Louisiana Creole Cheese Quiche takes inspiration from the classic French quiche but incorporates the bold and spicy flavors of Louisiana Creole cuisine. The original French quiche typically features a combination of eggs, cream, and cheese, while the Louisiana Creole version adds a kick of Cajun spices, such as cayenne pepper, paprika, and thyme, to elevate the flavor profile. Additionally, the Louisiana Creole Cheese Quiche may include ingredients commonly found in Creole cooking, such as bell peppers, onions, and Andouille sausage, to add a distinct Cajun twist. We alse have the original recipe for Quiche au fromage, so you can check it out.

• 1 pre-made pie crust (9-inch / 23cm) 1 pre-made pie crust (9-inch / 23cm)
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 large eggs 4 large eggs
• 1 cup (100g) shredded cheddar cheese 1 cup (100g) shredded cheddar cheese
• 1 cup (100g) shredded pepper jack cheese 1 cup (100g) shredded pepper jack cheese
• 1/2 cup (75g) diced bell peppers (red and green) 1/2 cup (75g) diced bell peppers (red and green)
• 1/2 cup (75g) diced onions 1/2 cup (75g) diced onions
• 1/2 cup (75g) diced Andouille sausage 1/2 cup (75g) diced Andouille sausage
• 1 teaspoon Cajun seasoning 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and black pepper to taste Salt and black pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 16g, 3g
• Protein: 16g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a skillet, cook the diced Andouille sausage until browned. Remove from the skillet and set aside.
3. 3.
   In the same skillet, sauté the diced bell peppers and onions until softened.
4. 4.
   In a mixing bowl, whisk together the milk, heavy cream, eggs, Cajun seasoning, paprika, dried thyme, salt, and black pepper.
5. 5.
   Place the pre-made pie crust in a pie dish and crimp the edges.
6. 6.
   Sprinkle half of the shredded cheddar cheese and pepper jack cheese onto the bottom of the pie crust.
7. 7.
   Spread the cooked Andouille sausage, sautéed bell peppers, and onions over the cheese.
8. 8.
   Pour the egg mixture over the filling ingredients in the pie crust.
9. 9.
   Sprinkle the remaining shredded cheese on top.
10. 10.
    Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Andouille sausage — If Andouille sausage is not available, you can substitute it with smoked sausage or another spicy sausage of your choice.
• Cajun seasoning — You can adjust the amount of Cajun seasoning according to your spice preference. Add more for a bolder flavor or reduce it for a milder taste.
• Bell peppers and onions — Feel free to use a combination of different colored bell peppers for added visual appeal. You can also sauté them until caramelized for a slightly sweeter flavor.

Tips & Tricks

• For a crispier crust, pre-bake the pie crust for a few minutes before adding the filling.
• Allow the quiche to cool for a few minutes after baking to set properly before slicing.
• Serve the quiche warm or at room temperature for the best flavor and texture.
• Customize the filling by adding other ingredients like cooked shrimp, crawfish, or sautéed mushrooms.
• Leftover quiche can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the Louisiana Creole Cheese Quiche as a main dish for breakfast, brunch, or a light lunch. Pair it with a fresh green salad or a side of roasted vegetables for a complete meal.

Presentation advice

To enhance the presentation, garnish the quiche with a sprinkle of fresh chopped parsley or green onions. Serve it on a decorative platter or individual plates for an elegant touch.