Tuesday, October 25, 2011
Southwestern Sausage Quiche
I. Love. Quiche.
I always have a box of the mini variety in my freezer, and if it's on a restaurant's lunch menu, I'm almost always going to order it. I can't put my finger on why...it's not like I'm a huge egg fan. There's just something about creamy, (usually) cheesy goodness supported by a flaky crust.
I hope Stephanie at Plain Chicken isn't going to roll her eyes that I'm posting another one of her recipes...but I have so many from her blog bookmarked (now "Pinned").
I think the key to this recipe being so good is the Ranch dressing...which pretty much makes everything better. I also used hot sausage and hot Rotel, which gave it the perfect amount of heat.
It was eaten at my house for dinner...and then for breakfast...and then for lunch by a co-worker...and, finally, as a snack by my mother. This is truly soul-satisfying food.
1/2 pound ground breakfast sausage
1 1/2 cups shredded cheddar cheese
1 can Rotel tomatoes, drained
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.