4 oz freshly cheddar cheese shredded white divided
3 large eggs lightly beaten
10 oz pkt spinach frozen chopped
1 cup regular grits uncooked
0.3 teaspoon ground pepper black
16 oz sausage meat
2 cups chicken broth reduced-sodium
0.5 teaspoon salt
1 cup whipping cream
1.5 tablespoons cornmeal plain white
Equipment
frying pan
paper towels
sauce pan
oven
whisk
wire rack
plastic wrap
baking pan
aluminum foil
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 35
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.
