Boudin Quiche
Prep time
Cook time
Total time
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Serves: 1 9” pie that serves 6
  • 1 9-inch store-bought piecrust
  • 2 links cooked 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 Acadiana Table Cajun Seasoning Blend, see recipe here
  • 8 beaten eggs
  • 2 strips smoked bacon, cooked crispy
  1. Preheat your oven to 350ºF.
  2. Remove the piecrust and if it is not already in a pie pan, place it in one, and pinch the edges.
  3. Remove the boudin from the casing and distribute it evenly around the piecrust.
  4. Add the diced onion, bell peppers, celery, and parsley evenly throughout the piecrust.
  5. Sprinkle lightly with Cajun Seasoning Blend and pour over enough of the eggs to cover all ingredients.
  6. Crumble the bacon and spread it evenly over the top.
  7. Place the pie into the preheated oven and bake until the egg mixture sets and the crust is brown, 45 minutes to 1 hour.
  8. For serving, slice into portions and garnish with a sprig of parsley.
Prep time does not include making boudin or piecrust. Boudin can easily be found in Louisiana markets, but you can make your own with my recipe for Cajun Boudin. Frozen ready-made piecrust makes this easy, but if you prefer, feel free to make your own from scratch. The spice level of your boudin will dictate how spicy this dish will be, so feel free to eliminate the Cajun seasoning if you like a milder version. Feel free to add a ½ cup of your favorite cheese if you prefer the more typical quiche taste. Refrigerate any leftovers and quickly reheat in the microwave.
Recipe by Acadiana Table at