- 1 (10-oz.) package frozen chopped spinach
- 1 (16-oz.) package ground pork sausage
- 2 cups reduced-sodium chicken broth
- 1 cup whipping cream
- 1/2 teaspoon table salt
- 1 cup uncooked regular grits
- 1 cup grated Asiago cheese
- 1/4 teaspoon ground black pepper
- 1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
- 3 large eggs, lightly beaten
- 1 1/2 tablespoons plain white cornmeal
How to Make It
Thaw spinach; drain well, pressing between paper towels.
Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink; remove from skillet, and drain.
Preheat oven to 350°. 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.)
Gradually stir about one-fourth of hot grits into eggs; stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.
Sprinkle bottom and sides of a lightly greased 10-inch deep-dish pie plate with cornmeal. Spoon grits mixture into pie plate; sprinkle with remaining Cheddar cheese.
Bake at 350° for 55 minutes or until set. Remove from oven to a wire rack, and cool 30 minutes.
To Freeze: Prepare recipe as directed through Step 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.
Note: Recipe may be doubled and baked in a 13- x 9-inch baking dish for 1 hour.