Shrimp And Andouille Quiche Recipe

Name: Hot Suppas SHRIMP AND ANDOUILLE QUICHE Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Creole
Ingredients: 2 cups Hashbrowns; 1 cup Shredded cheddar cheese; 4 large Eggs; 1 cup Heavy cream; 1 cup Andouille sausage, sliced; 1 cup Shrimp, peeled and deveined; 1 cup Baby kale; 1 tsp Salt; 0.5 tsp Black pepper; 0.5 tsp Paprika; 1 tbs Olive oil

Inspired by Hot Suppa

Time1h 5m

Serves6

a slice of Creole decadence with hashbrowns or Marsh Hen Mill grits. Sub baby kale $3

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Ingredients

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Quiche Base

2 cups Hashbrowns

1 cup Shredded cheddar cheese

4 large Eggs

1 cup Heavy cream

1 cup Andouille sausage, sliced

1 cup Shrimp, peeled and deveined

1 cup Baby kale

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins paprika

1 tbs olive oil

Method

Preparation

Prepare the Hashbrown Crust

Preheat your oven to 400°F (200°C). In a greased pie dish, press the hashbrowns evenly to form a crust, making sure to cover the bottom and the sides. Bake for 20 minutes until golden brown.

Cook the Sausage and Shrimp

In a skillet, heat olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from heat and set aside.

Prepare the Egg Mixture

In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and paprika until fully combined.

Assemble the Quiche

Once the crust is ready, sprinkle the cooked Andouille sausage, shrimp, and baby kale evenly over the crust. Pour the egg mixture on top, then sprinkle shredded cheese evenly.

Bake the Quiche

Reduce the oven temperature to 350°F (175°C) and bake the quiche for 30-35 minutes, or until the egg is set and the top is lightly browned.

Serve

Allow the quiche to cool for 10 minutes before slicing. Serve warm, optionally with additional baby kale on the side.