Quiche, Nawlins Style

One of my friends makes quiche every now and then and it always looks so good. After eyeing her yummy quiche at lunch one day, I decided I was going to make my own. I did a recipe search, but all the recipes I found were way too bland. So I hung on to one recipe for the egg-cream-cheese ratio and decided on my own fillings. It turned out great! I served it to my mom one night for our weekly dinner and she loved it. It’s a keeper!

Cajun Quiche


1 deep pie shell, either 9 or 10 inch, prepared per package directions
2 TBSP unsalted butter
3/4 c. red onion, finely chopped
1/2 c. green bell pepper, finely chopped
1/3 c. green onions, finely chopped
4 cloves garlic, minced
1 TBSP tomato paste
2 cajun sausages, quartered and cut
1/2 tsp. dried thyme
1/4 tsp. dried sage
1 tsp. black pepper
1/2 tsp. salt
4 eggs, beaten
1 1/4 c. half-and-half
1/3 c. grated swiss cheese


1. Preheat oven to 400 degrees.

2. In a saute pan, melt the butter over medium-high heat. Add the onion and bell pepper and saute for four minutes.

3. Add the green onions and garlic and saute for one minute.

4. Add the sausage and tomato paste and cook for an additional two minutes. Transfer to a bowl to cool.

5. In a large bowl, whisk together the eggs, half-and-half, cheese, salt, pepper, thyme, and sage.

6. Pour the vegetable mixture into the pie shell, then pour the egg mixture over the top. Place on a baking sheet lined with foil.

7. Bake on the bottom rack for 45 to 50 minutes, checking to be sure top isn’t getting too brown. You may need to cover the quiche with foil during baking to prevent burning.

8. Allow to cool slightly and set before serving.

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