Description
This Cajun Quiche recipe combines the bold flavors of Zatarain’s Dirty Rice and spicy andouille sausage with creamy eggs and cheddar cheese, baked to perfection in a flaky deep-dish pie crust. Perfect for a flavorful brunch or dinner, this dish is hearty, savory, and packed with Cajun zest.
Ingredients
Dirty Rice Mixture
- 1 (8-oz) box Zatarain’s Dirty Rice mix
- Water as called for on the package
Main Ingredients
- 1 (9-inch) deep dish frozen pie crust
- â…“ lb andouille sausage or smoked sausage
- ÂĽ cup sliced green onions
- Âľ cup shredded cheddar cheese
Egg Mixture
- 5 large eggs
- â…“ cup milk
- ½ tsp Cajun seasoning
Instructions
- Preheat oven: Preheat your oven to 350ÂşF (175ÂşC) to prepare for baking the quiche.
- Prepare dirty rice: Follow the instructions on the Zatarain’s Dirty Rice package by combining the mix with the specified amount of water, cooking it thoroughly, then set it aside to cool slightly.
- Cook sausage: In a large skillet over medium-high heat, cook the andouille or smoked sausage pieces until they are golden brown and cooked through. This will add a spicy, smoky flavor to your quiche.
- Assemble base layer: Place 1 cup of the cooked dirty rice mixture into the bottom of the frozen deep-dish pie crust. Next, evenly scatter the cooked sausage over the rice. Then sprinkle the shredded cheddar cheese on top, followed by the sliced green onions for freshness.
- Mix and pour egg custard: In a medium bowl, whisk together the eggs, milk, and Cajun seasoning until combined and smooth. Pour this egg mixture evenly over the sausage, cheese, and rice layers in the pie crust.
- Bake the quiche: Place the assembled quiche on a baking pan to catch any spills, and bake in the preheated oven for 45 to 55 minutes. The quiche is done when a toothpick or knife inserted into the center comes out clean or with a few crumbs attached.
- Cool and serve: Allow the quiche to cool for about 10 minutes after baking, which helps it set. Then slice into 6 servings and enjoy your flavorful Cajun-inspired quiche.
Notes
- You can substitute andouille sausage with smoked sausage or kielbasa, depending on your preference.
- For a richer custard, substitute whole milk with half-and-half or cream.
- If you prefer a spicier quiche, increase the Cajun seasoning or add a pinch of cayenne pepper to the egg mixture.
- Make sure the pie crust is fully thawed before assembling the quiche for even baking.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
