Food and Recipes Breakfast Sausage-and-Grits Quiche Recipe 5.0 (1) 1 Review Impress your brunch company with this clever, simple spin on a traditional quiche. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on June 20, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 35 mins Total Time: 2 hrs 10 mins Yield: 6 servings Ingredients 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 Directions 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. Melina Hammer; Styling: Buffy Hargett Rate it Print