Sausage Spinach and Grits Quiche

Servings:
Sausage Spinach and Grits Quiche 4.50/5 (4 votes)

My family constantly accuses me of not feeding them Saturday morning. I won't deny it. I've cooked all week, made their breakfasts, and their lunches. On Saturday morning, the very last thing I want to do is make a full breakfast. I usually drag my feet until about 10:30 so I can get out of making lunch too. Ha! All of that explanation brings me to this quiche. I threw this savory cheesy dish together one afternoon last week, wrapped it up and popped it in the freezer, thawed it overnight, and warmed it in the oven Saturday morning. Everyone was happy.

Sausage Spinach and Grits Quiche

SERVINGS : 8 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound bulk breakfast sausage
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup polenta
  • 2 cups baby spinach, coarsely chopped
  • 1 cup cheddar cheese, grated
  • 3 large egg

DIRECTIONS

  1. Preheat oven to 350.
  2. Lightly grease a pie plate.
  3. Cook sausage until it is nice and crumbly and browned.
  4. Bring stock and cream to a boil in a pot.
  5. Stir in polenta and reduce heat to a low simmer. Let cook, stirring occationally to prevent clumps, for 12-15 minutes or according to package directions.
  6. Add reserved sausage, spinach, cheese, and eggs. Stir well until everything is well combined.
  7. Spoon into prepared pie plate and transfer the oven.
  8. Cook for 45-55 minutes or until browned on top and firm to the touch.
  9. Slice and serve warm. Or you can let cool completely, cover and freeze for another day.

Nutritional Information

Per Serving: Calories 401 Fat 28 Sat Fat 12 Sodium 889 Carbs 16 Sugars 1 Fiber 1 Protein 19.

NOTES

KID NOTE: Clean plates all around.

VEGETARIAN TIP: Replace the chicken stock with vegetable stock and the sausage with chopped mushrooms and zucchini and 1 teaspoon Italian seasonings.

GLUTEN MODIFICATIONS: Gluten free as written.

3 Comments

  1. AbbyRoberts says:

    My 8 month old baby and I really liked this, but the rest of the family didn’t. I liked dressing it up with a dollop of sour cream and a spoonful of salsa.

  2. dcardona0510 says:

    Everyone loved it 🙂 18mo old, 2.5 yo, and hubby 🙂

  3. Amy says:

    I used sausage links, cooked them then chopped them rather than crumbled sausage. It did need hot sauce but its nice comfort food. 🙂 We ate it for dinner.

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