Prep 10 mins
Cook 35 mins
Great brunch dish with a definite southern flavor. No crust to make so its easy!
- 1⁄2 cup water
- 1 (12 ounce) can evaporated milk
- 1 1⁄2 cups chopped cooked ham
- 1⁄3 cup quick cooking yellow grits, raw
- 1 cup shredded cheddar cheese
- 1 teaspoon dry mustard
- 1 teaspoon hot sauce
- 3 large eggs, beaten lightly
- Bring water and 1/4 t.
- salt to a boil.
- Add grits, stir and remove from heat.
- Cover and let stand 5 minutes.
- Add evaporated milk, ham, cheese, mustard, hot sauce and eggs and stir to mix well.
- Pour mixture into a greased quiche pan or deep dish pie pan.
- Bake at 350 for 35 minutes.
- Let stand for 5- 10 minutes before serving.
Tonight was the second time that we had this quiche for dinner. The first time I made it to use up some things I had on hand and actually didn't realize that the can of evaporated milk I had was only 5 ounces so I used 7 ounces of 2% milk and the grits seemed very pronounced. Tonight, my husband made this again and I had the correct amount of evaporated milk and the grits mixed in much better, so it must have been my fault the first time. Anyways, we really enjoyed this quiche with a side salad and dinner rolls. Thanks for a great recipe!
Rich and delicious with great flavor. It needed to be a bit firmer, and some folks (kids) didn't especially like the grits in it. However, as a change from regular old quiche, the adults thought this was great. I used a bit of Trader Joe's Vintage Reserve cheddar cheese in this which was fabulous. The hot sauce is not overpowering but provides a nice base. This is comfort food, and I'm glad I gave it a whirl!