CREAM CHEESE SAUSAGE ROTEL DIP QUICHE
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Cream Cheese Sausage Rotel Dip Quiche –
I love dips and I love quiche so I decided to combine the two in the
Quiche is so simple to make and I find a flaky pie crust hard to resist. Therefore, you must blind bake the crust to keep it crispy.
What Is Blind-Baking?
Blind-baking is the process of baking a pie shell or crust without the filling. Above all, blind-baking ensures a crisp crust. Otherwise, the crust tends to get gummy and not bake through if you add the filling before baking it.
How to Blind-Bake a Pie Shell
- Fit your rolled-out dough into a pie pan, gently pressing it into the ridges with your fingers. Trim or fold the excess, then crimp.
- For this recipe, you can use my Coconut Oil Pie Crust, Never-Fail Pie Crust, or a premade, purchased deep dish pie crust.
- Line with a sheet of parchment paper then fill with either pie weights or dried beans. This will keep the crust from forming a big bubble in the bottom of it.
- Next, bake in a 350°F oven for 7 minutes.
- Remove the weights and parchment, and bake for another 5 minutes until the bottom of the crust has just begun to brown.
- Finally, all the crust to cool about 5 minutes before adding the filling.
More yumminess!
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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
How to freeze quiche
I usually double the recipe and still don’t have any leftovers! As well, you can make ahead and refrigerate or freeze for later.
Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer.
To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty aluminum foil or slide quiche into a freezer bag. Seal, label, and freeze for up to one month.
When ready to serve, remove from freezer. Do not thaw. Unwrap and bake, as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
Cream Cheese Sausage Rotel Dip Quiche
Ingredients
- 1 pound pork sausage
- 8 ounces cream cheese
- 5 large eggs
- 10 ounce can tomatoes and green chiles mild flavor
- ¾ cup Cheddar Colby cheese blend shredded
- 9 inch pie crust deep dish
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Blind bake the pie crust. See notes above for details.
- In a skillet, cook and crumble sausage until it's no longer pink. Drain excess fat from the pan.
- Cut cream cheese into cubes and add to the pan with the sausage along with 10-ounces of drained diced tomatoes and green chiles. Stir until cream cheese melts.
- Cool mixture about 5 minutes then stir in beaten eggs. Add a pinch of salt and pepper, if desired.
- Pour sausage mixture into pie crust.
- Spread cheddar Colby cheese evenly over the top.
- Bake quiche 30 to 35 minutes or until crust is brown and center of the quiche is slightly jiggly.
- Remove from the oven and cool for 5 minutes before cutting.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck
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I had a question about the crust. Can you skip the crust if you have gluten issues? I know the crust is deliscious but I have to adjust things for my diet. Just wondering.
Yes, you can.
I just made this today. This quiche was delicious! My husband is the cook of the house for the last 47 years and he gave me an A++++. I did add half of a green bell pepper to the mix. I then added sliced raw jalapeños on top of the cheese before I baked it! Again this is a yummy dish!
Only thing that I almost messed up on was draining the rotel ,but caught myself!
So happy you enjoy it!
Can you freeze this cook later?
Yes, read just above that last photo and I explain how to freeze before and after cooking.
Okay, I just made this, and everything seemed to go wrong, due to cook’s errors. My crust was deep dish,
but was still too small to hold all of the filling. The pan in which I cooked the filling was too small, and when
I added the eggs, they spilled all over the place. Not only did I have a mess to clean up, I had to guess how
many more eggs to add. The “extra” filling, I decided to cook on top of the stove, and it seems to
have turned out all right. The quiche was thicker, due to the smaller pan, and I adjusted the cook time
accordingly. In spite of all the mishaps, it still was delicious; hubby even had seconds! This recipe is
definitely a keeper, and I will make it again, using the correct pan sizes! 🙂