Boudin Quiche

Lately, I've been on a boudin buying kick.  We don't have many varieties available from our surrounding stores.  My Granddaddy used to make his own, and it was good; though, as a kid, I didn't think so.  There are a lot of mysterious things that go in to boudin, from a child's point of view.

What can I say, my taste has grown.  I usually buy Zummo's boudin, a brand out of Beaumont, TX.

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Though, most recently I tried Cajun Hollar.

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I'd rate it second to Zummo's, definitely not as spicy, but the back of the box had some neat recipe ideas to inspire me.  We grilled our boudin, not bad.  We also stuffed it in bell peppers, and baked them.  Definitely getting better, but lastly we used two of the links to make a quiche...My favorite of the ways we experimented with it.

The quiche was simple so here 'tis-

Cajun Boudin Quiche
1 prepared pie crust, unbaked
4 eggs, slightly beaten
1-1/2 cups half and half cream
1 red bell pepper, diced
1/2 a medium onion, chopped
2 links of boudin, steamed
1 cup of shredded cheddar jack cheese
a handful or so of fresh parsley, chopped
1/2 tsp. garlic powder
1 tsp. Cajun seasoning
Salt & Black pepper to taste

Preheat oven to 350 degrees F.  Roll your pie crust enough to lay out in a deep dish pie plate.  Line your plate and crimp edges of pie dough.

In a mixing bowl, combine eggs and all other ingredients.  Mix to incorporate and pour into pie shell.  Bake for 40-45 minutes or so depending on your oven.

Also, I'd like to take a moment to thank and welcome my new followers.  It is a pleasure to have you.

Merci,

The Kitchen Witch

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