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
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)
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.
CONNECT WITH PLAIN CHICKEN