Ham & Grits Crustless Quiche

Down South, grits belong in everything, and this crustless quiche proves it. Thick cooked grits replace the pastry crust entirely, forming a starchy, creamy base that sets firm during baking and holds the ham, cheddar, and egg filling in place.

The grits cook fast in boiling water, then get mixed directly with evaporated milk, beaten eggs, chopped ham, and shredded cheddar. That’s the whole filling. It pours into the dish as one thick mixture and separates into layers as it bakes, with the grits settling to the bottom to form the “crust."

Dry mustard and hot sauce are the seasonings that give this real personality. The mustard sharpens the cheddar’s flavor, and the hot sauce adds a warm tingle that wakes up every bite without making it spicy.

Let it stand a full 10 minutes after baking. The custard needs that time to finish setting, or you’ll cut into a runny center.

Pro Tips

• Use quick-cooking grits, not instant. Instant grits dissolve too thin and don’t form a proper base. Quick grits keep enough body to create structure.
• The mixture will be very thick after the grits absorb the water. That’s normal. The evaporated milk loosens it to a pourable consistency.
• Spray the dish well. The grits and cheese fuse to an ungreased dish and nothing short of soaking will get them off.
• Evaporated milk gives a richer, creamier result than regular milk. Don’t substitute.

Variations

• Italian sausage version: Replace the ham with browned, crumbled Italian sausage and skip the mustard and hot sauce.
• Veggie quiche: Swap the ham for sauteed mushrooms and diced bell peppers for a meatless option.
• Pepper jack swap: Use pepper jack cheese instead of cheddar and skip the hot sauce for built-in heat.