Hissy Fit Quiche – you will definitely throw a hissy fit if you miss out on this quiche! Inspired by our favorite tailgate dip! Sausage, muenster cheese, Velveeta, sour cream, onion, garlic, Worcestershire, eggs, heavy cream. Can make ahead and freeze unbaked for later. SO good! I always have to double the recipe. Never any leftovers! #quiche #brunch #breakfast #freezermeals
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Pin This RecipeYou will definitely throw a Hissy Fit if you miss out on this Hissy Fit Quiche! It has all the flavors of our favorite dip inside the quiche! YUM! You can make this ahead of time and freeze it unbaked for later. When you are ready to bake, just thaw and pop in the oven. I always have a quiche in the freezer for a quick meal.
As I said, this quiche was inspired by our Hissy Fit Dip recipe. It is a favorite at all our tailgates. The dip has sausage, sour cream, muenster cheese, Velveeta cheese, onion powder, garlic powder and Worcestershire sauce. I put all those same flavors in this quiche!
I like to use these Velveeta Shreds in the quiche and dip. It helps spread out the cheese in the quiche. I buy this at Walmart. You can certainly use regular Velveeta and chop it up into small chunks. If you aren’t a Velveeta fan, feel free to use your favorite cheese.
We LOVED this Hissy Fit Quiche. The two of us almost ate the whole thing by ourselves! I loved all the flavors in this quiche. All you need is a simple salad or some biscuits and you are set!
Hissy Fit Quiche
Equipment:
Ingredients:
- 1 (9-inch) frozen deep-dish pie crust
- ½ pound sausage, cooked and crumbled
- ½ cup shredded Velveeta cheese (2 ounces)
- ¼ cup shredded Muenster cheese
- ½ tsp onion powder
- ⅛ tsp garlic powder
- 1 tsp Worcestershire sauce
- 3 eggs
- 1 cup heavy cream or milk
- 3 Tbsp sour cream
Instructions:
- Preheat oven to 350ºF.
- Spread cooked sausage in bottom of pie crust. Top with shredded cheeses. Sprinkle with onion and garlic powder.
- Whisk together Worcestershire sauce, eggs, heavy cream and sour cream. Pour egg mixture over sausage and cheese mixture in pie crust.
- Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.
Notes:
Steph
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What type of sausage did you use ? Breakfast sausage or Italian sausage ? This looks amazing
I used Jimmy Dean, but any that you enjoy works fine.
Making tonight…can’t wait…have made the Hissy Fit Dip several times…always a hit!
You are going to LOVE the quiche!!
I would love to know where you got the tool you are using in the video to break up the ground meat!
It is called a Mix & Chop. You can get it on Amazon: https://amzn.to/32dctHA
I just made this for brunch, OMG it is wonderful. I will make it again
Can this be made crustless for a low carb version?
Looks great but I don’t eat sour cream. Would it work without it? Thanks.
I have only made this as written. Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I know it’s a little late, but you could use plain Greek yogurt to keep the consistency, in place of the sour cream. I haven’t tried it with this recipe, but have used it in others. It has to be plain Greek yogurt, though.
Do you bake this with the crust frozen? Or if I were to make the night before can I keep it prepared in fridge & bake next day or wil crust get mushy?
It should be fine.
Any suggestions on what to sub for muenster cheese? Would just shredded cheddar work?
Any cheese will work just fine. Enjoy!
Should be fine as is without the crust, but you can definitely add an extra egg if you prefer. Enjoy!
Thanks!
I totally did not read ahead. I have them baking as I type. I was hoping to freeze after cooking. Any tips on reheat since they are already cooked?
Thaw it and just microwave it or heat it covered in the oven at 350ºF until it is warm – about 30 to 40 minutes.
Hi, Stephanie! I love your blog and so many of your recipes have become our favorites – quite an accomplishment in a big family! My husband is often Keto. This recipe looks delicious, but I wondered if I could make it without the crust. Maybe add an extra egg if you think it might help hold the shape better?
I love quiche and I love Hissy Fit dip, I just might have to make this tonight!
I love it! Man – all my favorite things – really you had me at the sausage and velveeta!
Thank you for all your wonderful recipies and letting us print them and also including the photo. My family and Bible study classes sure love it when I bring one of your lovely and delicious creations. Thanks again, Genevieve Waltrip