Andouille Sausage Quiche

Ingredients

• 2/3 (12oz) package of Richard's Premium Andouille Sausage, chopped
• 2 tsp olive oil
• 1/2 yellow onion, finely diced
• 1 cup frozen collard greens or spinach, chopped (measure while frozen, then thaw, drain and squeeze to remove moisture)
• 1/2 tsp Richard's Cajun Seasoning
• 6 large eggs
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup swiss cheese, shredded
• 1 frozen pie crust, thawed
• Salt and pepper, to taste

Directions

1. Preheat oven to 350°F. If you are using a frozen pie shell set out to thaw. If you are using refrigerated, grease a 9″ deep dish pie plate, unroll crust and gently press into plate to fit. Set aside.
2. Heat a medium skillet over medium high heat. When hot, add olive oil and chopped Premium Andouille. Saute until sausage begins to Brown and crisp slightly, stirring occasionally. Reduce heat to medium, add onion and continue to saute until translucent, stirring occasionally. About 10 minutes total.
3. Add collards/spinach to pan, cooking to evaporate any remaining moisture, stirring frequently, only about 2 minutes more. Sprinkle desired amount of Richard's Cajun Seasoning over mixture, stir to coat completely, turn off heat and set aside to cool.
4. In a large bowl whisk together eggs and heavy cream until well blended, adding salt and pepper if desired. Gently stir in shredded cheeses and then cooled sausage mixture to fully incorporate.
5. Pour filling into prepared pie crust, distributing solids evenly. Pop in the oven and bake 30 – 40 minutes, or until center is just set.
6. When done, remove from oven, let rest 10 minutes before slicing. Serve with a side salad or home fries and enjoy!