Crawfish & Conecuh Sausage Quiche
Cajun and creole dishes are the heart and soul of Louisiana! Conecuh sausage is a local sausage known for its spicy taste.
Ingredients
- 12 Eggland’s Best eggs (large)
- 1 onion, diced
- 2 length of Conecuh sausage, diced (or hot Italian sausage)
- 1 tablespoon of olive oil
- 1 bag of fresh spinach
- 1 cup of milk
- 1 small pack of cooked crawfish tails
- salt/pepper
- 8 ounces of cheddar cheese
- Sour cream
Preparation
Whip eggs in a large bowl; add milk, salt and pepper, and whip until well blended.
Add olive oil to a large skillet; heat over medium-high heat and saute onion and sausage.
Cook for 3-5 minutes or until sausage is cooked through.
Add spinach to the skillet and cook until wilted. Add crawfish tails and remove from heat.
Coat a 9 x 13 casserole dish with nonstick spray, add crawfish and sausage mixture in dish, pour egg mixture, top with cheese.
Bake 350 for 30 to 35 minutes or until eggs are cooked through and set.
Serve with sour cream
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 226 |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Cholesterol | 208 mg |
| Sodium | 288 mg |
| Carbohydrates | 3 g |
| Dietary Fiber | trace |
| Protein | 13 g |
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