Sausage-And-Grits Quiche

Sausage-And-Grits Quiche

from southernliving.com
Breakfast
130 min
6 servings

Impress your brunch company with Sausage-and-Grits Quiche—a clever, simple spin on a traditional quiche.

Ingredients

  • 10 ozfrozen chopped spinach
  • 1 lbground pork sausage
  • 2 cupschicken broth
  • 1 cuphalf and half
  • ½ teaspoontable salt
  • 1 cupuncooked regular grits
  • 1 cupgrated asiago cheese
  • ¼ teaspoonground black pepper
  • 1 cupwhite cheddar cheese, shredded
  • 3 largeeggs, lightly beaten
  • 2 tablespoonscornmeal
  • 1 tbspButter

Directions

  1. 1

    Thaw spinach; drain well, pressing between paper towels.

  2. 2

    Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until no longer pink; remove from skillet, and drain.

  3. 3

    Preheat oven to 350°F. Bring broth, cream, and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 12 to 15 minutes or until thickened. Remove from heat; stir in Asiago, pepper, and 3/4 cup Cheddar until melted. (Mixture will be very thick.)

  4. 4

    Gradually stir about one-fourth of hot grits into eggs; stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.

  5. 5

    Butter sides of a lightly greased 10-inch deep-dish pie plate. Sprinkle sides and bottom with cornmeal. Spoon grits mixture into pie plate; sprinkle with remaining Cheddar cheese.

  6. 6

    Bake at 350°F for 55 minutes or until set. Remove from oven to a wire rack, and cool 30 minutes.

  7. 7

    To Freeze: Prepare recipe as directed, but do not bake. Cover tightly with plastic wrap and heavy-duty aluminum foil. Place quiche in a 2-gal. zip-top plastic freezer bag. Freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes, and bake as directed.

  8. 8

    Note: Recipe may be doubled and baked in a 13- x 9-inch baking dish for 1 hour.