One thing we do very well when we’re back at my mom’s place is eat.  She always has different meals planned and awesome leftovers or food ready to be turned into a meal or a snack.  Pegs decided to try a new recipe, straight from Southern Living, for our Christmas breakfast and boy was it delicious!  By the time the crew left, the quiche was long gone and everyone asked for the recipe because we wanted to have it again.

Sausage & Cheese Grits Quiche


  • 3 C whole milk
  • 1/4 C unsalted butter
  • 3/4 C uncooked, regular grits
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 4 oz sharp cheddar cheese, shredded
  • 4 oz Velveeta cheese, cubed
  • 8 oz ground breakfast sausage
  • 6 eggs
  • 1 C heavy cream
  • 1 Tbsp dijon mustard
  • 1/4 C scallions, thinly sliced
  • 1/4 C parmesan cheese, grated
  • 2 Tbsp chives, chopped

Bring milk & butter to a simmer in large saucepan over medium high heat, stirring occasionally for 5-7 minutes.  Stir in grits, 1/2 tsp salt & 1/4 tsp pepper and cook, stirring often, until grits are tender and mixture is thickened, ~15 min.

Remove from heat and stir in cheddar and Velveeta until smooth.  Pout grits mixture into lightly greased 9″ springform pan.  Let cool to room temperature, ~ 30 min.  Cover loosely with aluminum foil and chill 8-24 hours.

Cook sausage in large skillet over medium high heat, breaking sausage into small pieces until browned.  Transfer to plate lined with paper towels to drain grease.  Let cool to room temperature, then put in air tight container and chill for 8 – 24 hours as well.

The next day, preheat your oven to 325 degrees.  Place springform pan on baking sheet lined with aluminum foil.  Whisk together eggs, cream, dijon mustard, salt & pepper in large bowl.  Fold in the scallions and cooked sausage.

Pour evenly over the grits mixture in the springform pan.  Bake until set, about 70 minutes.  Sprinkle with parmesan cheese and let stand 20 minutes.

Run a sharp knife around the edges of the pan and remove the outer ring.  Sprinkle with chives just before serving!  Serves 10.

Results: Like I mentioned, we all LOVED it.  The grits reminded Hunter of how his grandma made grits for him growing up and they were a great base to the quiche.  I was kinda skeptical of the no-crust, but it really didn’t need it at all!  Plus it was cool (and we all held our breath) as mom undid the spring form pan.

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