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Sausage-And-Grits Quiche
Ingredients
- 10 ozfrozen chopped spinach
- 1 lbground pork sausage
- 2 cchicken broth
- 1 chalf and half
- ½ tsptable salt
- 1 cuncooked regular grits
- 1 cgrated asiago cheese
- ¼ tspground black pepper
- 1 cwhite cheddar cheese
shredded
- 3 largeeggs
lightly beaten
- 2 tbspcornmeal
- 1 tbspButter
Directions
- 1
Thaw spinach; drain well, pressing between paper towels.
- 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
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
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
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
Bake at 350°F for 55 minutes or until set. Remove from oven to a wire rack, and cool 30 minutes.
- 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
Note: Recipe may be doubled and baked in a 13- x 9-inch baking dish for 1 hour.
Sausage-And-Grits Quiche
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About this Recipe
Elevate your brunch game with a dish that's both comforting and elegant: Sausage-and-Grits Quiche. This clever twist on a classic quiche promises to impress your guests with its familiar, hearty flavors and sophisticated presentation. You'll find it's a delightful way to bring together beloved breakfast staples.
The magic here is transforming familiar breakfast ingredients into an unexpected, cohesive masterpiece. By melding savory ground pork sausage and creamy regular grits with rich half and half, three large eggs, and not one, but two types of cheese—sharp white cheddar and robust Asiago—along with a subtle hint of frozen chopped spinach, you get a deeply satisfying and wonderfully flavorful quiche that stands out from the crowd. The thoughtful combination of ingredients ensures every bite is balanced and utterly delicious.
Prepare for a truly decadent experience. Each slice of this quiche offers a symphony of textures and tastes: the robust, peppery notes of the sausage, the comforting creaminess of the grits, and the irresistible salty tang of the melted cheeses, all brightened by the mild addition of spinach. The quiche itself will have a tender, custardy filling, supported by the hearty foundation of the grits, making it substantial yet delightfully smooth. It's a dish that feels special and indulgent, perfect for a leisurely morning gathering, taking around 2 hours and 10 minutes of total time to achieve its golden perfection.
Customization & Variations
Feel free to personalize your Sausage-And-Grits Quiche to your liking. Swap the ground pork sausage for a spicy Italian sausage or a turkey sausage for a different flavor profile. Instead of Asiago, try Gruyere or Parmesan for a change in cheesy depth. You could also experiment with a pinch of cayenne pepper in the custard for a little kick.
This Sausage-and-Grits Quiche is the ultimate showstopper for any brunch or special breakfast occasion. Serve it warm alongside a fresh fruit salad or a simple green salad for a balanced meal. It pairs wonderfully with a hot cup of coffee or a mimosa, making your morning celebration truly memorable.