|Sausage and Grits Quiche|
My youngest starts kindergarten next year. Registration is next month and I can't believe how fast my babies are growing. For that matter I can't believe how much closer to 40 I am becoming. It seems that when you are in your 20's time moves slowly. You think of all the things that you have ahead of you. Then you have kids and by the time your in your late 30's time starts to move a lot more quickly. It seems that the last 8 years have moved in fast forward. It will be nice to have more free time when my youngest goes back to school. However, I also have to decide if I am going back to work, and the bigger question will there be a job to go back to when I do. I have a master's degree, but the field that I went to school for is no longer employable. Got to love how that works. So I have a lot of decisions to make in the next 8 months, but my youngest is just excited. He can't wait to join his older brother at the same grade school. I'm just nervous all around, but I know it will all work out in the end.
On Christmas day I made two breakfast recipes. One that we could all enjoy that was gluten free and one that everyone except me could eat. For the gluten free recipe I decided to try a recipe with grits. The recipe I tried was for Sausage and Grits Quiche from the November 2013 issue of Southern Living magazine.
|Spring Hill Cemetery Huntington, WV|
This recipe has 11 ingredients. It takes 2 hours and 10 minutes of total time, 35 minutes of which is active and makes 6 servings. I only made a few changes to the original recipe. I left out the plain cornmeal on the bottom of the pie pan. Honestly, I forgot it at the store and greasing the pan worked out fine. I found that I had to tent the quiche the last 15 minutes of baking time and increase the total baking time by approximately 10 minutes. At 55 minutes the middle of the quiche was not fully set.
|McClelland Park Huntington, WV|
I really liked the flavor of the sausage and cheese together. Using grits in a quiche was a nice change of pace and I loved that it was an easy gluten free recipe. This is a rich recipe so you can slice the pieces small in order to have a larger number of servings. It also freezes well, I froze half of the quiche in pieces and have taken out individual servings for breakfast over the last week.
For the recipe go to Sausage and Grits Quiche.