2cupscornbread - cubed (I use an 8.5 oz box of Jiffy cornbread muffin mix)
1cuphalf and half
1/2teaspoonfresh cracked pepper
1tablespoonfresh or dried chives
1/2teaspoongarlic - minced
2cupssharp cheddar cheese - shredded
1/2cupParmesan cheese - shredded
In a large skillet, cook sausage, breaking it into small pieces with a wooden spoon. Place on paper towel lined plate to drain.
Prepare cornbread, bake and cut into small cubes. Set aside.
Heat oven to 350 degrees. Spray a 9 or 10 inch deep dish cooking pie plate with cooking spray.
In a medium-size bowl, whisk together the eggs, half and half, salt, chives, garlic and, nutmeg. Pour-over cubed cornbread and sausage then sprinkle on 3/4 of cheddar and Parmesan cheese. Gently toss all together. Pour into prepared deep dish pan. Top with remaining cheese. Bake for 45 minutes until cheese is golden brown and middle of quiche is set.***If quiche gets too brown before middle is set, lightly cover with a sheet of foil.
Remove pan from oven and let cool for 5 minutes. Slice and serve.