Ham And Cheese Quiche With Grits Crust
With having our chickens back, we have been enjoying more quiche lately! When granddaughter came for her birthday, I had one made as I knew they would be here early with empty tummies. Daughter Michelle, had spent the night and she along with Husband and myself dug into it before the crew got here. When birthday girl showed up with her gang, Andy spied the pie sitting on the stove and said that it looked awfully good as he was practically drooling over it and with that the three of them dug in. Okay, now I’m down to one generous piece left that I was going to save for Kenny and I for lunch the following day, NOT! With the last of the family showing up around lunch time, I had yet to put up the quiche, and our other granddaughter’s boyfriend, made it disappear in no time………. I just don’t understand where the saying, REAL MEN DON’T EAT QUICHE!, comes from as there were three of them here and they all had their fair share and then some!!
With no quiche left for us, I had a mental plan to make another one real soon and it was then that I decided to use cooked grits for the crust. What more could you ask for, ham, eggs and grits all in one tasty dish? Sounds good, right? So with that I give you my recipe that can be altered with your favorite breakfast meat and cheese…
- 1 cup regular cooking grits not instant
- 4 cups water
- ¼ teas salt
- 1 tbsp unsalted butter
- 1 cup diced ham
- ½ cup of diced onions
- 4 oz grated cheddar cheese
- 4 large eggs
- 2 cups heavy cream
- Salt and fresh ground pepper to taste
- Bring water to a boil with the salt and butter; slowly stir in grits, reduce heat immediately to low and cover. Watch grits to make sure they don't boil over as they do tend to do this at times especially with a glass top stove.
- Let grits cool slightly and then press them into a quiche dish to form a nice crust. Some grits may be left over depending on the size dish you use.
- Sprinkle ham over crust and top with cheese.
- Whisk together the eggs, heavy cream and seasonings.
- Bake in a preheated 425 degree oven for 15 minutes, reduce heat to 300 degrees and continue to bake for 40 minutes or until a knife inserted in the center comes out clean.
- Let cool just slightly before cutting.
If you don’t have one of those men I was talking about earlier, you know the kind who think real men don’t eat quiche, serve this one up for a tasty breakfast treat on Father’s Day this Sunday, enjoy!