Happy Wednesday! Today, I'm trying out this recipe that I stumbled upon on Pinterest.
I did not create this recipe but always want to highlight really delicious, easy and affordable recipes for y'all. Remember also that I do not use ingredients in recipes that I wouldn't commonly use – so, for this recipe, I use milk instead of heavy cream (and the recipe said this was OK). I also hate salt and pepper so you won't find those in my recipe attempts, either.
Also, the best thing about this recipe: If you don't want ranch, leave it out. If you'd rather use ham and cheddar, do that. The basic structure is the same, but the fillings are up to you. You can fill it with spinach and mushrooms or any other vegetable – really, whatever you want.
I did not create this recipe but always want to highlight really delicious, easy and affordable recipes for y'all. Remember also that I do not use ingredients in recipes that I wouldn't commonly use – so, for this recipe, I use milk instead of heavy cream (and the recipe said this was OK). I also hate salt and pepper so you won't find those in my recipe attempts, either.
Also, the best thing about this recipe: If you don't want ranch, leave it out. If you'd rather use ham and cheddar, do that. The basic structure is the same, but the fillings are up to you. You can fill it with spinach and mushrooms or any other vegetable – really, whatever you want.
INGREDIENTS
• 1 (9-inch) frozen deep dish pie crust
• 8-oz sausage
• 1/2 cup Ranch dressing
• 1/2 cup shredded cheese
• 3 eggs
• 1 cup milk
INSTRUCTIONS
1. Preheat the oven to 350º.
2. Cook and drain the sausage.
3. Mix the Ranch dressing with the cooked, drained sausage. Crumble the mixture on the bottom of the pie crust and top with shredded cheese.
4. Whisk 3 eggs and milk together in a mixing bowl. Pour on top of the sausage and cheese.
5. Bake in the oven for one hour, then let rest for 5 to 10 minutes.
Hey, how do I know when a quiche is done? Well, I Googled that for you. Quickly move your quiche from side to side without burning your hand on the pan; if the middle doesn't move or quiver, it's done. You can also insert a knife into the center of the quiche; if it comes out clean, it's done. And then you can check it with a meat thermometer; it should be hotter than 165º but under 185º.
2. Cook and drain the sausage.
3. Mix the Ranch dressing with the cooked, drained sausage. Crumble the mixture on the bottom of the pie crust and top with shredded cheese.
4. Whisk 3 eggs and milk together in a mixing bowl. Pour on top of the sausage and cheese.
5. Bake in the oven for one hour, then let rest for 5 to 10 minutes.
Hey, how do I know when a quiche is done? Well, I Googled that for you. Quickly move your quiche from side to side without burning your hand on the pan; if the middle doesn't move or quiver, it's done. You can also insert a knife into the center of the quiche; if it comes out clean, it's done. And then you can check it with a meat thermometer; it should be hotter than 165º but under 185º.
COST BREAKDOWN
I'll be honest, I threw away my receipt by accident, so I am guessing a little, with help from my Harris Teeter flyer. I didn't buy store brand anything but I am using store brand guestimates. Bear with me.
• 1 frozen deep dish pie crust – $2 (bought in a pack of two for $3.99)
• 1 frozen deep dish pie crust – $2 (bought in a pack of two for $3.99)
• 8 oz. breakfast sausage - (I use Smithfield's because it's local and usually on sale, while Jimmy Dean is not.) – $2 (I bought a 16 oz. package, and I think it was around $4.)
• Ranch dressing – $0.75
• Shredded cheese – $0.75
• 3 eggs - $0.30
• 1 cup milk - $0.20
Servings (for us): 4
We each ate a fourth of the quiche for dinner, and then I ate it for lunch the next two days. It microwaved fabulously! If you serve it with a side, which we did not, you could probably double the serving count.
Cost per serving: $1.50
Servings (for us): 4
We each ate a fourth of the quiche for dinner, and then I ate it for lunch the next two days. It microwaved fabulously! If you serve it with a side, which we did not, you could probably double the serving count.
Cost per serving: $1.50
