This quiche is bursting with flavor and filled with some gourmet cheeses and a super flavorful sausage. Tender langoustine gives it some added texture and a delicate layer of flavor. Store-bought crust saves time and is a wonderful addition to these specific ingredients.
Each ingredient is unique
This particular quiche is comprised of roasted garlic sausage and a few different types of specialty cheese. The magic 3 for this dish (as I like to call them) are medium sharp cheddar cheese, a cheddar/gruyere blend, and a caramelized onion cheese. These three together create an impeccable combination that permeates the entire quiche during the baking process. All of which can be seen in the photo below.
**Also, a heavy cream alternative was used in this particular recipe. Feel free to use regular heavy cream in its place.
What if I don’t have any Langoustine?
If you don’t have access to Langoustine, you can use a few different substitutes. uncooked popcorn shrimp would be a great replacement, partially cooked larger shrimp would work (although, I would cut them into pieces, lobster, and crab would also be fabulous!
A quick note about this type of seafood-I buy mine frozen and with that, it tends to have excess water inside. Before measuring, make sure you defrost and gently squeeze out the extra water.
What type of crust is best?
You can use a store-bought crust if you desire. I would actually recommend a pre-made crust in this instance because it is much faster. After the prep work, it makes the quiche come together in minutes. When Placing your dough inside the pan, be sure to gently press the dough affixing it to the bottom and sides of the pan, leaving no air bubbles. The goal is to keep all of the liquid and its contents contained within the dough.
How to layer Sausage and Langoustine Quiche
A general rule of thumb for quiche is to add all of the ingredients to the pie before adding the heavy cream/egg mixture. I generally like to add an additional step with that and add my denser ingredients first. The layering process begins as such…first include the chopped sausage, then langoustine followed by the cheese, finally, pour over the egg mixture—very slowly.
After the quiche has baked, give it ample time to cool down. You will notice that it starts to shrink a bit as it’s cooling.
Enjoy this Ccheddar, Sausage, and Langoustine Quiche!!Print
This Sausage and Langoustine Quiche is bursting with flavor and filled with some gourmet cheeses and a super flavorful sausage.
1 sheet pie crust dough
2 sausage links, chopped=1 1/2 cups
1 cup sharp cheddar cheese, grated
1 cup caramelized onion cheese, grated
1 cup cheddar/gruyere blend cheese, grated
1 cup langoustine, defrosted
1 1/2 cups heavy cream or alternative
1/4 teaspoon salt
1/2 teaspoon chili powder
- Complete all prep work-defrost langoustine (if frozen) and remove excess water, cook sausage and chop, grate cheeses. Line baking dish with crust, eliminating any air bubbles-adhere dough to baking dish.
- Preheat oven to 375 degrees. In a mixing bowl, whisk eggs, add salt and chili powder. Add heavy cream and whisk until incorporated; set aside
- Layer quiche by adding sausage and langoustine on top of dough, making sure the two are in an even layer. Sprinkle the cheese evenly on top of the sausage and langoustine. Slowly pour egg mixture over top. Bake in the oven for 50 minutes or until a toothpick comes out clean.