Traditional Quiche Lorraine version Image by Marylise Doctrinal via FlickrFrom Denny: This is a delightful meaty version of how a Cajun would make one of those prissy French quiches. Lots of sausage, hot peppers and cheese, a winner! (no photo from the site)
A quiche is so easy to make and bake and can feed a whole family with a salad on the side too. Great way to use up those little bits of leftovers like meat and veggies. I often have some leftover sauteed red or green bell peppers that I like to include on my omelets or quiches. A little warmed salsa would be a nice finish with this too, complimenting the egg and cheese flavors. Don't forget your hot Tabasco sauce to put on your eggs, Cajun style! :)
From: Andy Steinmann, father of four, of Gainesville, Georgia and published in The Atlanta Journal-Constitution
Hands on time: 15 minutes
Total time: 1 hour
1 store-bought or homemade pie crust
1 tablespoon butter
1/2 medium onion, chopped
1/2 pound precooked andouille sausage, sliced 1/4-inch thick
4 ounces pepper jack cheese, grated (about 1 cup)
4 ounces cream cheese, cubed
3 ounces ( 3/8 cup) milk
1 jalapeno pepper, seeded and sliced into rings
Preheat oven to 350 degrees. Line pie pan with crust, crimp edges, prick with fork and prebake for 10 minutes.
Heat butter in small frying pan and saute onion until translucent. Scatter half of sausage over pie crust, sprinkle with half of onions, 1/3 of pepper jack cheese and half of cubed cream cheese.
Repeat order with remaining sausage and onions, another 1/3 of pepper jack cheese and remaining cream cheese. In medium bowl, whisk together eggs and milk. Pour over filling. Top with remaining 1/3 of pepper jack cheese and jalapeno slices. Bake for 45 minutes or until quiche is set and top is golden brown.
Per serving: 484 calories (percent of calories from fat, 71), 18 grams protein, 14 grams carbohydrates, 1 gram fiber, 38 grams fat (17 grams saturated), 228 milligrams cholesterol, 701 milligrams sodium.