Cream Cheese Sausage Rotel Dip Quiche is seriously delicious. All the flavors of our favorite dip in a quiche! Just add a salad and dinner is done!
Cream Cheese Sausage Rotel Dip Quiche –
I love dips and I love quiche so I decided to combine the two in the Cream Cheese Sausage Rotel Quiche. Sausage Rotel dip is one of my favorite dips. It’s creamy and spicy and hard to resist. Therefore, I had a hunch quiche made from this dip would be a slam dunk.
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.
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
- 1 pound pork sausage
- 8 ounces cream cheese
- 5 large eggs
- 10 ounce can diced tomatoes with green chiles mild flavor
- ¾ cup cheddar Colby cheese shredded
- 9 inch pie crust deep dish
- salt and pepper to taste
- 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.