Rating: 4.5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Impress your brunch company with this clever, simple spin on a traditional quiche.

Recipe by Southern Living November 2013

Gallery

Credit: Melina Hammer; Styling: Buffy Hargett

Recipe Summary

hands-on:
35 mins
total:
2 hrs 10 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw spinach; drain well, pressing between paper towels.

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  • 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.

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