Quiche-Grits

This is what happens when a Southern breakfast and a French brunch sit down at the same table. Hot grits get beaten into the egg and evaporated milk custard base, giving this quiche a heartier, more substantial texture than a standard version. Swiss cheese and chopped ham (or tuna, if you prefer) line the bottom of the pie shell, and the grits custard pours right over the top.

The grits thicken the filling and add a subtle corn flavor that pairs beautifully with the nutty Swiss cheese. Dry mustard and a pinch of cayenne sharpen everything just enough to keep each bite interesting without being spicy.

This is a one-pie, feeds-a-crowd kind of dish that works for breakfast, brunch, or a light dinner with a side salad.

Pro Tips

• Use hot, freshly cooked grits. Cold grits clump and will not incorporate smoothly into the egg mixture.
• Beat the eggs and evaporated milk together before adding the grits. This prevents lumps and ensures an even custard.
• Test doneness with a knife inserted in the center. It should come out clean, not wet. Start checking at 40 minutes.
• Let the quiche rest for 10 minutes after pulling from the oven. The custard continues to set and slices will hold together better.

Variations

• Use sharp cheddar instead of Swiss for a bolder, more Southern-leaning flavor.
• Add crumbled cooked bacon instead of ham for a smokier filling.
• Stir in diced green chiles with the onion for a Southwestern twist.