Andouille Sausage makes a wonderful yummy quiche!
I bought it to make a jambalaya but never got around to it and so,
had these humanely raised sausages in the freezer.
The heat from both Poblano and Sugar Chilies is heavenly!
(that overabundance of eggs we mistakenly bought had to go into something…)
This recipe makes three quiches — and they freeze well.
2 Skagit Ranch Andouille Sausage Sausages, chopped;
1/2 large red onion, chopped.
1-2 large blackened Poblano chilies, chopped;
1-2 blackened Sugar Chilies (or add a heaping teaspoon
of Blackened Pepper Pesto
or a bit more)
Saute these together; divide into thirds.
Season with garlic salt, pepper, and cumin.
Lay out three pie pans and place a large wheat tortilla in each —
it should fold up on the edges like a pie crust.
Place the third mixture into the bottom and make sure it is evenly laid out —
you want every bite to be flavorful!
Organic Valley Italian Grated Cheese, about half a bag (I had frozen it as we were not using it fast enough): top a third of the mixture over the top of each pie.
18 eggs in total are going
to be beaten and added
to the pies… I think in hindsight it is easier to do
6 eggs at a time. If your
eggs are small make it 7.
And if you like a bit of milk add that. Beat. Pour the beaten eggs over the ingredients in the pie pan gently, so as not to move the
ingredients around much.
I added a bit of grated
Organic Valley Italian
Grated Cheese on top,
but no need to do so.
Cook for 20-40 minutes at 350-degrees. This is a bit iffy, because it really
does depend upon the oven and the number of eggs and the size of the pie pan.
Watch it so it does not burn, and if it looks like it is burning on top then place a piece
of foil lightly as a shield between the pie and the heat source.
Always organic or non-GMO, humanely raised. It matters!
Serves 6-8 depending upon what else is served!
How to freeze and warm:
Let the pies cool completely, and place them in a plastic bag marked with
the type of quiche you made, or, “Guess that Quiche!” I use the bags we bring our veggies home in or the big tortilla bags. Close the bag, pop into the freezer.
Bring the pie out of the freezer the night before to thaw by placing it in the fridge.
I recently tried to rush this process by warming in the microwave from frozen to heat,
and got a soggy egg pie! To warm, put into the oven at 300 until warmed,
20 minutes. Or, warm only the pieces you want to eat by cutting them and
putting them on a serving plate. Put one paper towel with a few drops of water on it
over the pie piece, and heat for 1 minute only to see how your microwave is calibrated.
Don’t ferget to dance!!
“Memory is more indelible than ink.”
Anita Loos, Gentlemen Prefer Blondes.
“I think not….”
Me… why I journal!
Hahnemühle Toned Watercolour Book (coming soon to a dealer),
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Vintage Pelikan P20 Twist Fountain Pen with Pelikan Black ink,
Lamy Joy with De Atramentis Document Black ink,
Platinum Carbon Pen with Platinum Carbon ink waterproof cartridges,
Holbein, MGraham, DS Primatek and Daniel Smith watercolors.
©D. Katie Powell.
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