![Sausage-and-Grits Quiche](https://www.southernliving.com/thmb/plE10LVnFd1SlqnFqGdGWe0i-5c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/easter-brunch-2237601_fixan06_095_1-1-7440efe58a8e48faa980e0d0eb07483d-43ed27d463904fb89b940a98827c1631.jpg)
Melina Hammer
Ingredients
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1 (10-oz.) package frozen chopped spinach
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1 (16-oz.) package ground pork sausage
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2 cups reduced-sodium chicken broth
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1 cup whipping cream
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1/2 tsp. table salt
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1 cup uncooked regular grits
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1 cup grated Asiago cheese
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1/4 tsp. ground black pepper
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1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
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3 large eggs, lightly beaten
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1 1/2 Tbsp. plain white cornmeal
Directions
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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.
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Preheat oven to 350°F. 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.)
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Gradually stir about one-fourth of hot grits into eggs; stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.
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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.
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Bake at 350°F for 55 minutes or until set. Remove from oven to a wire rack, and cool 30 minutes.
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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.
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Note: Recipe may be doubled and baked in a 13- x 9-inch baking dish for 1 hour.