If you’re craving a dish that brings together creamy, savory, and comforting flavors all in one bite, this Sausage and Ranch Quiche Recipe is an absolute delight to try. Perfect for breakfast, brunch, or even a casual dinner, it combines the hearty richness of breakfast sausage with the tangy zest of Ranch dressing, all nestled inside a flaky pie crust and held together by a luscious egg custard. This recipe is one of those treasures that feels fancy but is incredibly straightforward to make, leaving everyone at your table asking for seconds.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this recipe; each ingredient plays a vital role in creating the perfect harmony of textures and flavors that make this quiche so irresistible.
- 1 (9-inch) frozen deep dish pie crust: Provides a buttery, flaky foundation that holds everything together beautifully.
- 8-ounce breakfast sausage: Delivers a savory, meaty bite that forms the heart of the quiche.
- ½ cup bottled Ranch dressing: Adds a creamy tang with notes of herbs that brighten the dish.
- ½ cup shredded cheese: Melts delectably to create gooey pockets of flavor throughout the quiche.
- 3 eggs: The binder that brings the quiche together with a rich, custardy texture.
- 1 cup heavy cream or milk: Enhances creaminess and keeps the filling silky and smooth.
- Dash black pepper: Adds a subtle kick to balance the richness.
How to Make Sausage and Ranch Quiche Recipe
Step 1: Prepare the Oven and Cook the Sausage
Start by preheating your oven to 350ºF. This temperature is perfect for gently baking the quiche so the custard sets without drying out. Next, cook the breakfast sausage in a skillet over medium heat until it’s no longer pink. Once cooked, be sure to drain any excess fat for a cleaner, less greasy flavor.
Step 2: Combine Sausage with Ranch and Layer the Crust
Mix the savory sausage crumbles with the bottled Ranch dressing, which adds a zesty creaminess. Then, drop spoonfuls of this sausage and Ranch mixture evenly across the bottom of the pie crust. Sprinkle shredded cheddar cheese on top, which will melt perfectly during baking to create that irresistible gooey texture.
Step 3: Prepare the Egg Custard and Pour
Whisk together the eggs, a dash of black pepper, and the heavy cream or milk until fully combined. This creamy custard mixture is what sets the quiche apart and makes it so wonderfully rich. Carefully pour this over the sausage, Ranch, and cheese layers in the pie crust, filling it up evenly.
Step 4: Bake to Perfection
Bake the quiche at 350ºF for about one hour. You’ll know it’s done when the custard is set but still slightly jiggly in the center—carryover heat will finish the job. Allow the quiche to rest for 5 to 10 minutes before slicing; this rest time helps the custard firm up beautifully, making clean slices easier.
How to Serve Sausage and Ranch Quiche Recipe
Garnishes
Top your slices with a sprinkle of fresh chopped chives or parsley to introduce a fresh, herbal note and a pop of vibrant green color. A dollop of sour cream or a drizzle of hot sauce also pairs wonderfully if you love adding an extra layer of creaminess or heat.
Side Dishes
Since this quiche is a complete meal on its own, I love serving it with simple sides that complement but don’t overpower. A crisp green salad with a light vinaigrette provides a refreshing contrast, or roasted vegetables bring rustic warmth. For brunch, try pairing it with fresh fruit or crispy hash browns to round out the plate.
Creative Ways to Present
For a brunch buffet, cut the quiche into mini squares and arrange on a platter for easy grabbing. You can also serve it directly in the pie dish for a more casual, homey feel. Adding a side ramekin of extra Ranch dressing makes the dish interactive and even more flavorful.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the quiche tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for up to 3 days, making it a fantastic option for quick weekday breakfasts or snacks.
Freezing
This Sausage and Ranch Quiche Recipe freezes beautifully. Wrap the whole quiche in plastic wrap and foil or divide it into individual slices wrapped tightly to prevent freezer burn. Frozen quiche can last up to 2 months—ideal for preparing meals ahead of time.
Reheating
Reheat slices in the oven at 350ºF for about 15 minutes or until warmed through to maintain the best texture. Microwaving is faster but can make the crust slightly soggy and the texture less appealing.
FAQs
Can I use fresh Ranch dressing instead of bottled?
Absolutely! Freshly made Ranch dressing adds an extra layer of freshness and herbal brightness, though bottled Ranch works perfectly well and is super convenient.
Is it necessary to drain the sausage fat?
Draining the fat improves the texture and prevents the quiche from becoming greasy, but if you prefer a richer taste, you can leave a little fat for added flavor.
Can I use a homemade pie crust instead of frozen?
Definitely. A homemade crust brings a wonderful personal touch and can be customized to your liking, but frozen crusts save time and still provide delicious results.
What type of cheese works best?
Sharp cheddar cheese is a classic choice here for its bold flavor and meltability, but feel free to experiment with Monterey Jack, mozzarella, or a blend for different tastes.
Can I substitute milk for heavy cream?
Yes, whole milk or even half-and-half can be used to lighten the quiche, though heavy cream will give you the richest, creamiest texture.
Final Thoughts
There’s something truly special about making a Sausage and Ranch Quiche Recipe that feels like a little celebration in every slice. It’s easy to prepare, incredibly versatile, and loved by everyone who tries it. Whether you’re feeding family or entertaining friends, this quiche is sure to become a beloved staple in your recipe collection. I can’t wait for you to taste this scrumptious combination of flavors and see why it’s my go-to for any meal of the day!
Print
Sausage and Ranch Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
A savory Sausage and Ranch Quiche featuring a flaky deep dish pie crust filled with cooked breakfast sausage, creamy Ranch dressing, shredded cheddar cheese, and a rich egg custard. Perfect for a hearty breakfast, brunch, or casual dinner.
Ingredients
Crust
- 1 (9-inch) frozen deep dish pie crust
Filling
- 8 oz breakfast sausage
- ½ cup bottled Ranch dressing
- ½ cup shredded cheddar cheese
- 3 large eggs
- 1 cup heavy cream or milk
- Dash black pepper
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the quiche.
- Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until it is fully browned and no longer pink. Drain any excess fat from the skillet for a less greasy filling.
- Combine Sausage and Ranch: Once the sausage is cooked and drained, stir in the bottled Ranch dressing until well combined. Then, spoon and drop crumbled sausage mixture evenly into the bottom of the frozen pie crust.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the sausage and Ranch mixture in the pie crust for added flavor and texture.
- Prepare Egg Mixture: In a separate bowl, whisk together the eggs, black pepper, and heavy cream or milk until smooth and fully blended to create the custard base.
- Assemble and Bake: Pour the egg custard mixture carefully over the sausage and cheese layers in the pie crust, ensuring an even distribution.
- Bake the Quiche: Place the assembled quiche on the center rack of the preheated oven and bake for 1 hour, or until the filling is fully set and slightly golden on top.
- Rest Before Serving: Remove the quiche from the oven and allow it to rest for 5 to 10 minutes to set properly before slicing and serving.
Notes
- You can substitute milk with heavy cream for a richer custard or use a lower-fat milk for a lighter version.
- For added flavor, try incorporating herbs like chives or parsley into the egg mixture.
- Ensure the quiche is fully set by inserting a knife into the center; it should come out clean.
- Allowing the quiche to rest after baking improves slicing and texture.
