Prep 40 mins
Cook 1 hr 10 mins
Great for Breakfast, Lunch or Dinner. Enjoy from Southern Living OMAC directions included.
- 1 2⁄3 cups water
- 1 cup whipping cream
- 2 garlic cloves, pressed
- 2 tablespoons butter
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2⁄3 cup uncooked quick-cooking grits
- 1 1⁄4 cups shredded swiss cheese, divided
- 8 large eggs, divided
- 1⁄2 lb cooked ham, diced
- 4 green onions, chopped
- 1⁄2 cup milk
- Bring first 6 ingredients to a boil in a medium saucepan; gradually whisk in grits.
- Cover, reduce heat, and simmer, whisking occasionally, 5 to 7 minutes.
- Add 1/2 cup cheese, stirring until cheese melts.
- 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.
- Bake at 350° for 20 minutes; remove from oven.
- To freeze: Prepare and bake as directed. Allow to cool. Wrap well in plastic wrap and then foil. Freeze.
- To serve: Thaw in fridge and reheat in oven.
- Increase oven temperature to 400°.
- Sauté ham and onions in a nonstick skillet over medium-high heat 5 minutes or until onion is tender.
- Layer ham mixture evenly over grits crust.
- Whisk together milk and remaining 6 eggs; pour over ham mixture.
- Sprinkle remaining 3/4 cup cheese evenly over egg mixture.
- Bake at 400° for 35 minutes.
- Let stand 10 minutes, and cut into wedges.
- Garnish, if desired.
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!