If you have a 2-quart Dutch oven, you can make the entire recipe from sautéing to baking, in the same container.
2 1/2 cups Pictsweet frozen Mixed Greens
1 cup Pictsweet frozen Chopped Onions
3 tablespoons butter
1 3/4 cup milk
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup quick-cooking grits
4 large eggs
1 cup coarsely shredded white cheddar cheese (mild or sharp, your choice)
Place frozen greens in saucepan and cover with water. Place on stove top and bring to boil. Boil for 3 minutes. Reduce heat, cover and simmer for 20 minutes. Drain well, pressing out as much liquid as possible (should have about 1 cup). Preheat oven to 375 degrees. In a 2-quart Dutch oven over medium heat, sauté frozen onions in butter until beginning to brown and liquid evaporates. Stir in 1 1/2 cup milk, sugar, salt and pepper. Gradually whisk in the grits and bring to a boil. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 5 minutes. Put eggs in a medium bowl and whisk in remaining 1/4 cup milk. Stir greens, cheese and egg mixture into grits. Bake in the lower third of the oven until browned and the quiche appears set when the Dutch oven is gently tapped, about 35 minutes. If top browns too quickly, place a lightly buttered sheet of aluminum foil over the top until quiche is set. Serve immediately.