Andouille Sausage and Shrimp Quiche, 5/30/13

Greg Dooly

Sous Chef ArgentMarket


8 eggs

2 links andouille sausage

4 16/20 shrimp

1 cup smoked gouda

1 9 inch dough pie shell

1/2 cup heavy cream

salt and pepper


Place eggs, cream, salt andpepper in blender and blend well or hand whip. Fine dice sausage, shrimp andsmoked gouda and put in pie shell. Cover with egg mixture and place in 350degree oven for 45 minutes. Let cool and serve.