Not sure when the quiche craze took hold in American culinary culture, but I remember everyone talking about and devouring this French-inspired egg dish in the late 70s. I was never a fan.
It might be that I never really sampled a tasty version of this dish, or it could have been the best-selling book of the early 1980s Real Men Don’t Eat Quiche that made fun of trend-chasing and lifestyle followers of the time. I wanted no part of it.
And then two decades later, my wife and I made a trip to Paris and dined for lunch in a small bistro off the Champs–Élysées. Just one bite of Roxanne’s quiche—a slice of heaven if there ever was—and I was hooked. And now years later, I have created a quiche that redefines the dish in Cajun culinary terms—the Boudin Quiche.
Oh, I love it so. Rich, farm fresh eggs from Brian Gotreaux’s hen house gently encases spicy, ricey Cajun boudin spiked with the holy trinity of vegetables, all neatly baked in a crumbly piecrust. This is the perfect breakfast, lunch, or dinner dish; as good when hot out of the oven as it is reheated a day later. Call me a trend-chaser, call me a quiche convert, call me anything you like; just don’t call me late to the kitchen table for a slice of Boudin Quiche.
- 1 9-inch store-bought piecrust
- 2 links boudin, about 1 pound (get the recipe here)
- ½ cup diced yellow onion
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced red bell pepper
- 2 tablespoons diced celery
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon Cajun Seasoning Blend
- 8 beaten eggs
- 2 strips smoked bacon, cooked crispy
- 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.
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