Monday, March 10, 2014

Sausage and Grits Quiche

All this week, friends, we are talking about recipes that work great for freezing and serving later.  Because did you know that March is National Fix and Freeze Month?  Who knew, right?  I love to make double of something and put it in the freezer for when I have a busy day and get home late.

This quiche is delish and so versatile.  You can fix and freeze as a single recipe in a 10-inch pie plate; you can make it into a casserole to fix and freeze in a 9x13-inch casserole; or you can just plain fix ... and eat.  Either way, it's awesome!  

· 1 (10-ounce) package frozen chopped spinach
· 1 (16-ounce) package pork sausage
· 2 cups chicken broth
· 1 cup whipping cream
· ½ teaspoon salt
· 1 cup uncooked regular grits (not quick-cooking)
· 1 cup grated Asiago or Parmesan cheese
· ¼ cup teaspoon pepper
· 1 cup grated cheddar cheese, divided
· 3 large eggs, lightly beaten
· 1 ½ tablespoons plain white cornmeal

1. Preheat oven to 350 degrees.
2. Thaw spinach and drain well, pressing it between paper towels.
3. Cook sausage in a large skillet or medium-high heat, stirring often, about 5 minutes or until sausage crumbles and is no longer pink. Remove from skillet and drain.
4. 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 and reduce heat to medium-low and simmer, whisking occasionally, 12 to 15 minutes or until thickened. Remove from heat, stir in Asiago, pepper and ¾ cup cheddar cheese until melted. Mixture will be very thick.
5. Gradually stir about one-fourth of hot grits into eggs and then stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.
6. Sprinkle bottom and sides of a lightly greased 10-inch deep-dish pie plate with cornmeal. Spoon grits mixture into pie plate and sprinkle with remaining cheddar cheese.
7. Bake 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 6. Cover tightly with plastic wrap and heavy-duty aluminum foil. Place in a 2-gallon resealable plastic freezer bag. Freeze up to 1 month. Thaw in refrigerator for 24 hours. Let stand at room temperature 30 minutes and then bake as directed.

Recipe may be doubled and baked in a 9x13-inch baking dish for 1 hour.

No comments:

Post a Comment