Sausage and Ranch Quiche – so quick and easy. Everyone LOVED this recipe!! Can make ahead and freeze for later. Pie crust, sausage, ranch dressing, cheddar cheese, heavy cream, eggs, and pepper. Ready to eat in an hour. Great for breakfast, lunch or dinner. THE BEST!
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Pin This RecipeI am totally addicted to this Sausage and Ranch Quiche. OMG! It is CRAZY good!! It was so good that I made it two days in a row. I’m not joking! We couldn’t get enough of it!
This quiche is super easy to make. Combine cooked breakfast sausage, ranch dressing, and cheese. Spread in the bottom of a frozen pie crust. Whisk together eggs and heavy cream. Pour the egg mixture over the sausage and bake. The quiche is ready when it puffs up in the middle and isn’t jiggly. You can use a toothpick to check the center. It should come out clean.
Not only is this quiche super easy to make, but you can also freeze the quiche for later! I actually have a couple in the freezer now. I freeze the quiche unbaked and thaw it before I bake it for breakfast, lunch, or dinner. You can also freeze the baked quiche. To reheat, thaw the quiche and either microwave it or cover and bake it at 350ºF for 30 to 40 minutes.
This Sausage and Ranch Quiche is perfect for Father’s Day brunch! A word of warning – you might want to double the recipe. This never lasts long at our house! Here are a few of our favorite recipes that go great with this yummy quiche:
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Sausage and Ranch Quiche
Ingredients:
- 1 (9-inch) frozen deep dish pie crust
- 8- oz breakfast sausage
- ½ cup bottled Ranch dressing
- ½ cup shredded cheese
- 3 eggs
- 1 cup heavy cream or milk
- dash black pepper
Instructions:
- Preheat oven to 350ºF.
- In a skillet, cook sausage until no longer pink. Drain fat. Combine cooked sausage and Ranch dressing. Drop crumbles of sausage mixture in bottom of pie crust. Top with shredded cheddar cheese.
- Whisk together eggs, pepper and 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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This is a wonderful dish for all families!! My very very picky 12 year old asks for this dish all the time … even for her birthday dinner 🙂
Have you tried making this low-carb without the crust? Or do you have a low carb crust recipe?
It should be fine without the crust.
Where is the original bake temperature posted? I am guessing 350*
Yes – I corrected it.
One of the best ever! I was making for a special occasion so I added colored peppers and onion (microwaved 2 minutes before adding to mix). This quiche gets better everyday it sits. I usually do it two days ahead of using. Awesome recipe!!!
Could I make this in an unbaked refrigerated pie crust, then freeze it before baking later (after thawing overnight in the refrigerator)? Or do you suggest I bake it first then freeze and reheat? Thanks!
I freeze it unbaked and thaw and bake as directed
This is absolutely delish! I can't eat the pie crust (Keto) so I made this crustless and it was fantastic.
I just made this recipe and it's delicious! I used half mild sausage taken out of the casing and half spinach sausage out of the casing! Also, I only had Ranch Buttermilk dressing.
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I made this the other day using Jimmy Dean's sausage crumbles. Could not have been easier and it was delicious! Thank you.
This looks amazing!! I wonder if I can make this crustless? I may have to try… We're not huge pie crust fans at my house.
What could I use besides ranch dressing? Would 4oz of cream cheese work?
I'm thinking that since most quiche recipes call for 1 1/2 cups of cream that you can just use cream!
YUM! Thank you for this recipe. Looks really good =^,^=