Savory Ham-And-Swiss Breakfast Pie

Total Time
1hr 50mins
Prep 40 mins
Cook 1 hr 10 mins

Great for Breakfast, Lunch or Dinner. Enjoy from Southern Living OMAC directions included.

Ingredients Nutrition

Directions

  1. Bring first 6 ingredients to a boil in a medium saucepan; gradually whisk in grits.
  2. Cover, reduce heat, and simmer, whisking occasionally, 5 to 7 minutes.
  3. Add 1/2 cup cheese, stirring until cheese melts.
  4. Remove from heat, and let stand 10 minutes. Lightly beat 2 eggs, and stir into grits mixture; pour into a lightly greased 10-inch-deep pie plate.
  5. Bake at 350° for 20 minutes; remove from oven.
  6. To freeze: Prepare and bake as directed. Allow to cool. Wrap well in plastic wrap and then foil. Freeze.
  7. To serve: Thaw in fridge and reheat in oven.
  8. Increase oven temperature to 400°.
  9. Sauté ham and onions in a nonstick skillet over medium-high heat 5 minutes or until onion is tender.
  10. Layer ham mixture evenly over grits crust.
  11. Whisk together milk and remaining 6 eggs; pour over ham mixture.
  12. Sprinkle remaining 3/4 cup cheese evenly over egg mixture.
  13. Bake at 400° for 35 minutes.
  14. Let stand 10 minutes, and cut into wedges.
  15. Garnish, if desired.

Reviews

(1)
Most Helpful

Okay, I made this mostly because I wanted to try the grits crust. I was not disappointed! The flavor is both subtle and very specific. The cheese and garlic cooked into the grits was amazing. THe dish looks very elegant and I imagine it would be great for a spring brunch or even a wedding reception luncheon. I made this for Freezer Tag 2008, so I baked & froze then reheated both in the oven and in the microwave. DH and I agree that oven reheating is preferable to microwaving. If I were makeing this ahead for a gathering, I think I'd make the crust and freeze it separate from the filling. Then I'd thaw overnight in the fridge, pour the filling in and bake as directed. I might arrange some blanched asparagus on top for a lovely presentation too. I'll be using this crust recipe with a variety of fillings. Thanks!

Ma Field April 11, 2008

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