Ranch Egg Pie Quiche Style Food

QUICHE (SOUTHERN EGG PIE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.
• In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar.
• Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.
• Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.

RANCH-STYLE QUICHE

Steps:

• Sprinkle cheese into pastry shell. In a bowl, whisk eggs until foamy. Add the remaining ingredients. Pour over cheese. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°. Cover edges with foil; bake 15-20 minutes longer or until a knife inserted in the center comes out clean.

RANCH EGG PIE (QUICHE-STYLE)

Steps:

• Preheat oven to 375 degrees F.
• In medium bowl, combine crackers and butter.
• Press crumb mixture evenly into 10" pie pan or quiche dish.
• Bake until golden about 7 minutes. Cool on wire rack.
• INCREASE oven temp to 425 degrees F.
• Sprinkle cheese over cooled pie crust.
• In medium bowl, whisk eggs until frothy; add cream, salad dressing mix, bacon, and onions.
• Pour mixture over cheese.
• Bake 15 minutes; REDUCE OVEN HEAT to 350 degrees F.
• Continue baking until knife inserted into center comes out clean, about 20 minutes.
• Cool for 10 minutes on wire rack before slicing.

HIDDEN VALLEY RANCH QUICHE LORRAINE

Steps:

• Preheat oven to 400℉ (200℃). Sprinkle ½ cup cheese into pie crust. Whisk eggs . Add other ingredients including the remaining ½ cup of cheese. Mix well. Place in pie shell. Bake 15 minutes. Reduce oven to 350℉ (180℃). and bake 15 to 20 minutes longer, until center is set.

PAIGE'S QUICHE

Steps:

• Set a large skillet over medium-low heat and add the butter. Fry the onions in the skillet, stirring occasionally, for about 10 minutes. Add the red and green bell peppers and continue to cook until the onions are deep golden brown, at least another 5 to 10 minutes (maybe longer). Set aside to cool.
• Preheat the oven to 400 degrees F.
• Roll out the pie crust on a floured surface and press it into a large, fluted, deep tart pan (or a deep-dish pie pan).
• Whip the cream, eggs and some salt and pepper in a large bowl, then mix in the cheese, ham and onion-pepper mixture. Pour into the pie crust.
• Put the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, 10 to 15 minutes longer. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Allow to sit for 10 to 15 minutes before cutting.
• If using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve!
• In a large bowl, gradually work the shortening and butter into the flour with a pastry cutter until it resembles a coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until the ingredients are incorporated.
• Separate the dough into 2 pieces and place each piece into a large ziptop bag. Using a rolling pin, slightly flatten each ball of dough into a disc (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If you will be using the dough immediately, it's still a good idea to put it in the freezer for 15 to 20 minutes to chill.
• The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.

HIDDEN VALLEY QUICHE

Steps:

• Preheat oven to 400.
• Sprinkle bacon and cheese into the pie shell.
• Beat eggs until frothy.
• Add cream and dressing mix, mixing well.
• Pour into pie shell covering the cheese.
• Bake 20 minutes at 400.
• Reduce heat to 350 and bake 15-20 minutes until center in set.
• Cool 10 minutes before cutting.