Andouille Sausage and Shrimp Quiche, 5/30/13 - KATV - Breaking News, Weather and Razorback Sports

Andouille Sausage and Shrimp Quiche, 5/30/13

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Greg Dooly

Sous Chef Argent Market

 

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

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