Impress your brunch company with this clever, simple spin on a traditional quiche.
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.
Very nice, quick to assemble, easy to freeze recipe for family gatherings.
I changed up the meat and veggie ingredients based on what we like, but kept the proportions the same and was careful with water content. It seems very flexible and the family loved it.
P.S. I don't think it is fair to make a completely different recipe and then rate this one poorly.
We made this for breakfast over Thanksgiving weekend. Everyone loved it. Cooked the sausage, grated the cheese and thawed the spinach the night before, this made the preparation of the quiche in the morning easier.
I made this for a ladies Holiday Brunch and got rave reviews! I used Hot sausage for a bit more flavor and seasoned the spinach with a bit of salt and pepper along the way. Will most definitely make again, as will many of my friends who enjoyed it.
Huge hit at my brunch. A great marriage between grits and sausage. Even feel like your eating healthy........there is spinach. It's really delicious! Constructed the day before and cooked the morning of brunch. PERFECT