This Cajun shrimp and sausage quiche is so easy to make even your husband/boyfriend can do it!
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Flaky pie crust.
These are a few of my favorite things.
But seriously, rich baked cream and eggs in a cheese laced pie crust? Who could ever not love that?!?!
Add in some fresh shrimp and sausage and you’ve got yourself a meal.
Plus, this Cajun shrimp and sausage quiche is soooo easy to make.
And you can eat it any time of the day. Any time, really.
how do we make this cajun shrimp and sausage quiche?
Ask and you shall receive.
First off, I use a store bought frozen pie crust. I despise making pie crust and haven’t spent much time working on the skill.
Therefore, I buy my crust.
If you’re less lazy than I am, obviously feel free to make your own, but I ain’t got time for that.
I like the frozen ones over the pie crust dough because it’s already in a “pie plate.”
When I was making this crawfish pie (delicious BTW), the pre-made pie crust dough was a bitch to unroll. And somehow, I made it look ugly when I put it in the pie plate.
So here we are with the frozen. And I think it tastes just wonderful. It takes less than 30 seconds to open the package, and it’s ready to use.
However, we do want to blind bake our pie crust so it doesn’t get soggy when the filling is added. Line the crust with parchment paper, fill with pie weights (or beans, rice, etc. – something heavy), and bake the crust for 20 minutes.
Then we brown up some andouille sausage, which offers an amazing Cajun flavor to the quiche.
Now I use shrimp here, but crawfish could be used as well (I did not feel like going back out to get crawfish).
I definitely recommend using sharp cheddar cheese as it has the best flavor, but really, you can substitute any cheese you’d like.
Buy ingredients here (affiliate links – I earn a commission if you buy products through these links):
Talk about a perfect easy weeknight meal. It takes less than an hour to make, and most of the cooking is hands off. So get in that Netflix show you’ve been meaning to watch, read a book, take a shower, or help those kids with their homework, all while this quiche just bakes away in the oven.
And you will LOVE eating it.
If you’re looking for some other quick and easy weeknight recipes, check these out:
- 1 pie crust
- 4-6 oz. andouille sausage diced
- 1/4 lbs. fresh shrimp diced
- 1/2 green pepper diced
- 1/2 onion diced
- 1 cup cheddar cheese
- 3 eggs
- 1 cup cream
- 2 tbsp. milk
- 1/4 tsp. black pepper
- 1 1/2 tsp. Cajun seasoning
- Salt to taste
- Blind bake the pie crust at 350 degrees for 20 minutes. Cool for 10 minutes before using.
- Saute the andouille sausage until browned.
- Whisk the eggs, cream, milk and seasoning in a bowl.
- Sprinkle cheese on bottom of pie crust.
- Add the andouille sausage, shrimp, onion, and green peppers.
- Pour egg mixture on top of the meat and veggies.
- Bake at 350 degrees for 45 minutes, or until set.