Impress your brunch company with this clever, simple spin on a traditional quiche.
Melina Hammer
Ingredients
1(10-oz.)
package frozen chopped spinach
1(16-oz.)
Credit:Melina Hammer
Preheat oven to 350F.
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.
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 350F 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 5.
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.
