Spicy Andouille Sausage Quiche and Roasted Potatoes is the perfect choice for your next holiday brunch or gathering. Don’t forget the Mimosas!
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.
Spicy Andouille Sausage Quiche and Roasted Potatoes:
First, blend together the ingredients for the crust and press evenly into the bottom of a casserole dish. Bake for 15 minutes at 350 degrees F.
While that’s baking saute’ the vegetables and sausage until the veggies are tender. Once the crust has been par-baked, top with the sausage and vegetable mixture.
Then layer on that yummy cheese!
Pour the egg custard mixture over the whole thing and bake for 35 minutes. or until the middle is set.
Remove quiche from the oven and let it rest 5-10 minutes before serving. Cut into 12 even squares and serve with the roasted potatoes.
Spicy Andouille Sausage Quiche and Roasted Potatoes is the perfect choice for your next holiday brunch or gathering. Don't forget the Mimosas!
- 1-1/2 cups flour
- 3/4 cup butter cold
- 2 tablespoons sugar
- 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
Crispy and tender oven roasted potatoes
- 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
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. 25-30 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, Viognier, Mimosa’s, Sangria
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