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!
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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 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.
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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
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- 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.
You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck
Karen Catalano says
Can you freeze this cook later?
Yes, read just above that last photo and I explain how to freeze before and after cooking.
Susan Rigdon says
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! 🙂
Pamela Hill says
Just made this and it was delicious! So simple too!
Julie Patterson says
The recipe is a keeper!! It was so easy to make and so yummy!
Susan Shirley says
Could you make this as a keto crustless quiche?
Yes, It’s yummy, just spray the pan good with non-stick spray.
email@example.com. I made a double batch and used cresent roll dough that I prebaked for about 10 minutes before adding the meat & egg mixture.
Can you cook the sausage and cream cheese mixture the night before and refrigerate then add eggs in the morning and bake to serve?
Yes, You’ll probably need to microwave the sausage/cream cheese mixture a little in order to stir it together with the eggs. Just warm enough so the cream cheese isn’t so hard.
If you are going to freeze the quiche before baking, should you still blind bake the crust before adding your filling? Can’t wait to try this!
Yes, I would still blind bake it.
I’d be happy to eat this for breakfast any day of the week!
Dorothy Reinhold says
Why have I never thought to add cream cheese?? This sounds delicious!
I do believe that you just took quiche to a whole new level of wonderful!