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| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 10 in. pie crust pastry
- 4 oz. chicken cooked, shredded or chunked
- 4 oz. shrimp fresh, peeled
- 4 oz, andouille sausage cooked, sliced
- 2 scallions chopped
- 1/2 C Monterey Jack cheese shredded
- 1/2 C Sharp Cheddar cheese shredded
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 4 eggs lightly beaten
- 1 1/2 C whipping cream
- 1/2 tsp salt
- 1/8 tsp cayenne
Ingredients
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Rate this recipe!
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Instructions
- Line a 10-inch pie plate with the crust. Crimp edges and bake for 5 minutes in a preheated 425 degree oven. Remove and cool slightly.
- Rinse and drain the seafood. Arrange on bottom of pie shell and sprinkle with onions. Top with cheese.
- Whisk the eggs with the cream and seasonings. Pour into pie shell.
- Place in oven and reduce heat to 375 degrees. Bake 30-40 minutes. Let cool slightly before cutting.
- This can be served in wedges for a meal, or in small pieces for appetizers, if desired.
Recipe Notes
I'm thinking that you can use fresh, cooked shrimp and crab meat instead, or possible substitute one or both for some combination of andouille sausage, boudin, tasso, or fish. You can put anything in a quiche, but the custard needs to be right or it just won't work out.
9.27.18:Â Original recipe called for 6 oz. each canned shrimp and crab meat.
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Nutrition Facts
Cajun Quiche
Amount Per Serving
Calories 651
Calories from Fat 450
% Daily Value*
Total Fat 50g
77%
Saturated Fat 27g
135%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 310mg
103%
Sodium 1001mg
42%
Potassium 189mg
5%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 1g
Protein 25g
50%
Vitamin A
38%
Vitamin C
11%
Calcium
41%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.