Cream Cheese Sausage Rotel Dip Quiche
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!
Servings 8 slices
- 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.
Calories: 654kcal | Carbohydrates: 52g | Protein: 29g | Fat: 23g | Saturated Fat: 20g | Cholesterol: 104mg | Sodium: 1426mg | Potassium: 514mg | Fiber: 6g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 3.7mg | Calcium: 106mg | Iron: 7.6mg