Southwestern Sausage Quiche

Southwestern Sausage Quiche

We love quiche in our house.  We eat it for breakfast, lunch or dinner.  This quiche is a kicked up version of our usual sausage quiche.  It can be as hot or as mild as you want depending on the heat of the Ro*tel you use.  We just used regular Ro*tel and it wasn't very spicy.  This is easy to make and can be made ahead of time and just baked when you are ready.  We loved it!  It will be perfect this fall for one of our early morning tailgates.  It is never too early to be thinking about football (not sure we ever stop thinking about football in The South!).

Southwestern Sausage Quiche

Southwestern Sausage Quiche




Southwestern Sausage Quiche
(Printable Recipe)


1/2 pound sausage
1 1/2 cups cheddar cheese, grated
1 can (10 oz) Rotel tomatoes, drained (I pulse mine the the food processor)
2 eggs
1/4 cup Ranch dressing
1/4 cup sour cream
1/3 cup milk
1 9-inch unbaked deep dish pie shell

Preheat oven to 350.

In a large skillet, cook sausage until well browned, stirring frequently. Drain off grease and set aside. Whisk together eggs, Ranch dressing, sour cream and milk. Add sausage, cheese and Rotel. Stir to combine. Pour egg mixture into prepared pie crust.

Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.


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CONNECT WITH PLAIN CHICKEN
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20 comments

  1. You sure are on a roll - I think I've bookmarked your last 3 dishes and this is another that sounds delicious. Thanks for the advice on which Rotel to use.

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  2. I really like the sound of this one. The quiche that I've made in the past was kinda bland.

    Great idea.

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  3. I love quiche!! That looks great Steph - hope you have a wonderful weekend. Happy 4th!!

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  4. This looks so good! I'd eat it any time of day!

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  5. I don't think you can go wrong with rotel, sausage and cheese. Looks awesome!

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  6. The quiche looks lovely. I noticed the addition of ranch dressing. This is a must try.

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  7. Yum! You're right--this looks great for an early tailgate. Great idea!

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  8. Looks great Stephanie! The Ranch Dressing is such an interesting ingredient. Another bookmarked.

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  9. Real men AND chicken legs eat quiche? LOL
    ~ingrid

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  10. I've just found your website and delicious recipes. This one sounds absolutely wonderful, but I have a question. You say one-and-a-half cheddar cheese. I am assuming you mean one-and-a-half POUNDS??

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  11. Carol - that should be cups. Although, 1 1/2 pounds would be good too!

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  12. Just found this and am excited to make it tonight. I got a frozen pie crust. Do I have to go ahead and bake that before I do the mixture?

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  13. Turner Aycock - you don't pre-bake the pie shell. Just bake it along with the quiche. Hope you enjoy it!

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  14. Thanks! I am excited. Got some spicy sausage. I love breakfast casserole, so this looks like a good twist on that!

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  15. I pinned this several months ago and finally got around to making it tonight. It is SO good! Seriously one of the best quiches I've ever had. I doubled it so had to bake longer to get them both done and probably should have still done it a little longer to allow the center to set up a little more but overall I love it. This will be on repeat in our house!

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  16. This may be a silly question but with the ranch dressing is it liquid or the dry ranch dressing?

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    1. The ranch is liquid - already prepared in the bottle. Enjoy!

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  17. I omitted the sausage for a Meatless Monday meal, and added some cilantro. Maybe I didn't give it a chance, but mine didn't look remotely done at one hour (but I didn't let it sit first). I increased the temp and time. It ran too late to have it for dinner, but it's going to be fabulous for breakfast!

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  18. Can this me made the day before and cooked the next day?

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