Warning - this is a rich dish. I lightened it up in some aspects, but by now means is this going to get you swimsuit ready! But when its raining and yucky outside, it sure is yummy!
Recommendations - use a deep dish pie crust, or if you can't find one, don't fill it to the brim. And let it set up after cooking, maybe even 15 minutes (original recipe says 5-10). (Wanna know a secret - we were hungry and didn't want and just ate a big pile of mess with some crust under it. Tastes the same :P) And I didn't have regular milk, but plain almond milk works just fine.
Adapted from Plain Chicken
3/4 pound turkey sausage (original called for 1/2 pound but we are carnivores)
1 1/2 cups shredded cheddar cheese
1 can (10 oz) mild Rotel tomatoes (pulsed in food processor - I didn't drain mine)
2 eggs
1/4 cup light Ranch dressing
1/4 cup light sour cream
1/3 cup unsweetened original almond milk (I normally would use skim but this is what we had)
1 9-inch unbaked deep dish pie shell
Preheat oven to 350.
In a large skillet, cook sausage until no longer pink. Drain and set to the side. In a large bowl, whisk together eggs, ranch dressing, sour cream and milk. Add sausage, cheese and Rotel to the egg mixture. Stir to combine. Pour mixture into pie crust.
Bake 1 hour. Allow quiche to rest for 15 to 20 minutes before serving.
1 can (10 oz) mild Rotel tomatoes (pulsed in food processor - I didn't drain mine)
2 eggs
1/4 cup light Ranch dressing
1/4 cup light sour cream
1/3 cup unsweetened original almond milk (I normally would use skim but this is what we had)
1 9-inch unbaked deep dish pie shell
Preheat oven to 350.
In a large skillet, cook sausage until no longer pink. Drain and set to the side. In a large bowl, whisk together eggs, ranch dressing, sour cream and milk. Add sausage, cheese and Rotel to the egg mixture. Stir to combine. Pour mixture into pie crust.
Bake 1 hour. Allow quiche to rest for 15 to 20 minutes before serving.
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