If you’re looking for a quiche that will have all of the ladies asking for the recipe, then this Boudin Quiche (pronounced “BOO-dan”) recipe is a must have. Boudin is a staple of Louisiana cuisine and the traditional recipe is a mixture of pork and rice with various vegetables and spices in a sausage casing. With Boudin Quiche, it’s basically a traditional quiche recipe but you remove the casing from the boudin and add the insides to a pie crust filled with eggs and bacon and bake until golden brown.

Boudin can also be made with shrimp, crawfish, duck, rabbit, venison and even alligator. And believe it or not, they now make boudin using cauliflower rice instead of regular rice in you are watching your carbs.

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Boudin Quiche

5 from 1 vote

Recipe by Flip Flop Foodies Course: BrunchCuisine: CajunDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 (9-inch) 1 pie crust

• 2 links 2 boudin

• 1/2 cup 1/2 diced yellow onion

• 2 tbsp 2 diced green bell peppers

• 2 tbsp 2 diced red bell peppers

• 2 tbsp 2 diced celery

• 2 tbsp 2 chopped flat-leaf parsley

• 1 tsp 1 Cajun seasoning

• 8 8 eggs, beaten

• 2 strips 2 bacon, cooked and crumbled

Directions

• Preheat your oven to 350ºF. Remove the piecrust and if it is not already in a pie pan, place it in one, and pinch the edges.
• Remove the boudin from the casing and distribute it evenly around the piecrust. Add the diced onion, bell peppers, celery, and parsley evenly throughout the piecrust. Sprinkle lightly with Cajun seasoning blend and pour over enough of the eggs to cover all ingredients. Crumble the bacon and spread it evenly over the top.
• Place the pie into the preheated oven and bake until the egg custard sets and the crust is brown, 45 minutes to 1 hour. For serving, slice into portions and garnish with a sprig of parsley.

Inspired by Acadiana Table