Recipe by Bryan Hale
"This is a pseudo Southern take on a quiche."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
spicy ground pork sausage
Ranch-style salad dressing
1 (8 ounce) package
Cheddar cheese, shredded
hot pepper sauce
salt and pepper to taste
1 (9 inch)
unbaked deep dish pie crust
This was really good and a great way to use sausage differently! I told the husband it was southern sausage pie because he won't even try quiche! hee-hee.....he loved it! I tweaked this up a bit by using 1 lb. hot italian sausage[left out hot sauce and butter], added mushrooms, an extra egg and pimento. It made two pies...but they were way too brown, even after covering with foil.[ergo the 4 stars] Next time I'll use the 350 degree setting for the whole process.
This was easy enough to throw together and the flavor was good but the ranch dressing was a little too strong for us. I was surprised how light and fluffy this came out.
We thought this was very good. Instead of pie crust, I flattened out a tube of crescent rolls in the pie plate. It turned out a little browner than I would have liked but it was still good. I also added chopped tomatoes to the egg mixture. I cooked it on 350 the entire time and it took about 45-50 minutes to cook.
This is my families favorite breakfast which says a lot because they are so picky. Everyone usually wants something different, but not when I make this. I have used the sausage suggested, though very good, it's too spicy for our little ones so I substitute sage sausage and it's perfect. Other than that I don't change a thing.
This was a great base recipe. Though I did make some changes to this.. It really wasn't so Southern. Instead of the sausage I used bacon and cooked the same way as instructed. I added about 1/2 cup of Spinach to the egg mixture and took out the Ranch and put Cream instead. I forgot to add the sugar, pepper, and salt but that ended up being alright. The pepper would have been nice but Im glad I didn't put in the salt. The bacon gave it the right amount. Also I decided not to add hot pepper sauce I'm not a fan of the flavor. Seems like a lot of changes but it was so good!! It's on my list of to make again.
My 3 1/2 year old twins LOVE this. I make it every weekend. Got one in the oven right now. Thanks. I Butter the pie dish before I put the crust in. Adds a little awesomeness to the crust.
This was SO good! I didn't add hot sauce, salt, pepper or sugar. There is enough salt and spice in the sausage and ranch dressing. I used fat free ranch and reduced fat cheese. It came out wonderful. A new favorite!
This is my first quiche. I found it easy to make and my family all enjoyed it. I doubled the ingredients to make two. After reading some of the reviews, I decided to add an extra egg and only used 1/2 cup of milk. I used a little less cheese than asked for also. I baked it at the higher temp for 20 minutes and then 40 minutes at the lower temp. They turned out really great. I will be making this recipe again in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Quiche (Southern Egg Pie)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 548
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A big egg, sausage, pepper, and potato omelet topped with Cheddar and broiled.
Bacon and onions add big flavor to a quick-and-easy Southern side dish.
See how to make a classic, custardy, egg and bacon brunch dish.