We gave grits a starring role by trading in flaky dough for this beloved Southern grain, wrapping all your breakfast favorites into one filling slice.
Grits-Crusted Ham and Cheese Quiche
- 6 ounces country ham, chopped
- 3 cups whole milk
- 2 tablespoons unsalted butter
- ¾ cup old-fashioned grits
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 3 cups shredded sharp Cheddar cheese, divided
- 8 large eggs, divided
- ½ cup chopped green onions, divided
- ⅓ cup half-and-half
- ⅓ cup heavy whipping cream
- Preheat oven to 350°.
- In a 10-inch cast-iron skillet, cook ham over medium-high heat, stirring occasionally, until crisp, about 3 minutes. Remove ham using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- To drippings, add milk and butter, and bring to a boil over medium heat. Gradually whisk in grits, 1 teaspoon salt, and ¼ teaspoon pepper until smooth. Cook, whisking constantly, until very thick, about 10 minutes. Remove from heat; whisk in 1½ cups cheese until melted and smooth. Let cool for 5 minutes; whisk in 2 eggs until well combined.
- Bake until grits are set, about 20 minutes. Remove from oven; let stand for 5 minutes. Reduce oven temperature to 325°.
- Top grits with remaining 1½ cups cheese, ¼ cup green onion, and two-thirds of ham. In a large bowl, whisk together half-and-half, cream, remaining 6 eggs, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; slowly pour onto grits.
- Bake for 15 minutes. Sprinkle remaining ¼ cup green onion and remaining ham onto egg mixture. Bake until center is set and top is lightly browned, 15 to 20 minutes more. Let stand for 20 minutes before serving.