Southwestern Sausage Quiche

I had a delima the other night with what to fix for dinner.  Everything required something to be thawed and more work than I wanted to exert!  So, I searched the web for sausage quiche because I had a half a pound of sausage left over from pizza we had made.  But it had to be pretty basic because I didn't have much else in my fridge because we'd just gotten back from Thanksgiving travels and hadn't gone to the store yet.

This recipe seemed to fit the bill because I had everything and it sounded yummy!

My hubby LOVED it, he couldn't get enough of it actually.  I thought it was ok but not GREAT!  I would make it again in a pinch but probably not plan for it much to Daniel's dismay!!:)

We don't have Ranch in our house so I doubled the sour cream.

Here is the recipe.

½ pounds Sausage
2 whole Eggs
¼ cups Ranch Dressing
¼ cups Sour Cream
⅓ cups Milk
1-½ cup Cheddar Cheese, Grated
1 can (10 Oz. Can) Diced Tomatoes And Green Chiles (Ro*Tel), Drained
1 whole Unbaked 9-inch Deep Dish Pie Shell

Preheat oven to 350F.
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.

Here is the recipe I used for the pie crust.

It's a keeper.  Anything I don't have to roll out is a winner!:)

 1 cup Flour
1 teaspoon Salt
⅓ cups Vegetable Oil
2-½ Tablespoons Milk

Assemble ingredients in a pie pan and mix thoroughly with a fork. It should come together in a semi-crumbly fashion. Once all ingredients are incorporated together, press with your fingers into the bottom and up the sides of the pie pan. Chill before filling, if you wish—no need to bake before making your actual pie!