Store bought or homemade pie crust
1 cup finely diced tasso
Shallot Extra Virgin Olive Oil
4 green onions, sliced
2 cups shredded Swiss cheese, divided
8 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon ground Cayenne
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

France meets Louisiana in this Cajun adaptation of Quiche Lorraine. Smoked tasso subs in for ham in this classic breakfast, lunch or dinner dish oom temp. You can’t go wrong! This quiche makes use of tasso–a long-smoked, highly spiced Cajun meat. But any smoked sausage or bacon will work, too.


1.Whisk together the eggs, cream, salt, cayenne, white pepper and nutmeg. Pour into the pie crust, and sprinkle with the remaining cheese and nutmeg. Bake at 350°F for 35 to 40 minutes or until set. Let stand for 10 minutes before cutting.
2.If using a homemade or refrigerated pie crust, fit the pie crust into a 9-inch pie plate, fold the edges under, and crimp. Bake at 400°F for 7 minutes; remove from the oven. Turn the heat on the oven to 350°F.
3.In a skillet, drizzle Shallot Extra Virgin Olive Oil to coat the bottom and heat over medium heat. Cook the tasso until slightly crisp. Sprinkle the tasso, green onions, and 1 cup of cheese into the bottom of the prepared crust.

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