Line the inside bottom and side of a 9-inch springform pan with removable bottom, with a large sheet of heavy-duty aluminum foil and leaving at least 2-inches extra foil to lap over top outer edge of pan, and spray the foil lined bottom and side with non-stick cooking spray; set aside.
To prepare grits for crust, In a 1-quart heavy-duty sauce pot with lid, bring chicken broth, 1 cup half-and-half and 2 tablespoons butter to a boil, over medium-high heat. Gradually, add grits, whisking constantly, cook about 4 to 5 minutes, bringing to an additional boil, or until as the grits mixture starts to thicken. Remove from heat.
Whisk in 1/3 cup applesauce and 1/3 cup cheddar cheese until just blended. Stir beaten egg into grits mixture until blended.
Spoon and spread grits mixture evenly into bottom of prepared lined springform pan.
Bake grits crust 10 to 12 minutes, or until partially baked; remove from oven and keep crust in springform pan, placing over a wire rack to cool slightly to set.
While grits crust is partially baking, prepare quiche filling.
Apple Chicken Cheddar Quiche
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup sweet onion (diced)
- 2/3 cup red bell pepper (diced or chopped)
- 1 package (12 ounce) cooked apple chicken sausage links (remove casings and crumble sausage)
- 1/2 cup tomato base prepared honey barbecue sauce
- 1/2 cup Our Family Garden, Touch of Honey Applesauce (divided)
- 2 cups shredded cheddar cheese (divided)
- 6 large eggs
- 1-1/2 cups half & half
- 1 cup heavy cream
Heat 2 tablespoons butter and olive oil, over medium-high heat, in a medium size 10-inch skillet.
Add sweet onion, sweet red pepper and apple chicken sausage to heated butter and oil and cook 2 to 3 minutes, or until just cooked through, stirring occasionally.
Stir in barbecue sauce and 1/2 cup applesauce to filling mixture, and cook an additional 1 to 2 minutes longer, or until cooked and heated through. Remove skillet with filling mixture from heat.
Carefully, spoon 2/3-rd of quiche filling mixture evenly over top of the grits crust in pan.
Sprinkle 1 cup cheddar cheese over top of quiche filling mixture and grits crust in pan.
Reserve and set aside remaining 1/3-rd quiche filling mixture and 1 cup cheddar cheese for later use.
To prepare egg quiche mixture, In a large bowl, whisk 6 eggs, until well beaten. Whisk in 1 1/2 cups half-and-half and 1 cup heavy cream, whisking constantly into quiche egg mixture until well blended.
Pour egg quiche mixture evenly over top of cheese quiche filling mixture and grits crust in pan.
Bake Apple Chicken Cheddar Grits Quiche for 40 minutes, or until almost baked through and pulls away from edge of pan. Remove from oven.
Carefully spoon reserved 1/3-rd quiche filling mixture evenly onto top edges of quiche and evenly sprinkle the reserved 1 cup cheddar cheese over the entire top of quiche to cover; return quiche to oven and bake an additional 5 minutes, or until cheese has melted on the top of quiche.
Let baked Apple Chicken Cheddar Quiche rest for 5 minutes to set.
Carefully, loosen side of pan, and holding edge of foil, gently remove quiche from pan and slide quiche onto a large serving plate. (*leave foil around or gently remove foil from quiche).
Cut into 8 serving slices and enjoy.