Ham and Grits Crustless Quiche: A Southern Comfort Classic

There’s something about the aroma of ham baking in the oven that instantly transports me back to my grandmother’s kitchen. She always made a massive Easter ham, and the leftovers inevitably found their way into everything from sandwiches to scalloped potatoes. But the real star, at least in my young eyes, was her ham and grits casserole. It was creamy, savory, and utterly comforting. This crustless quiche is my homage to that classic dish – simplified for busy weeknights, yet still brimming with all the Southern charm I remember.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6-8
• Yield: 1 9-inch quiche
• Dietary Type: Gluten-Free

Ingredients

• 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

Equipment Needed

• 9-inch quiche pan or deep-dish pie pan
• Large saucepan
• Whisk
• Mixing bowl

Instructions

1. Preheat your oven to 350°F (175°C). Make sure the oven rack is positioned in the center.
2. In a large saucepan, bring the water and 1/4 teaspoon of salt to a rolling boil over high heat.
3. Gradually whisk in the quick cooking yellow grits, stirring constantly to prevent lumps from forming.
4. Immediately remove the saucepan from the heat.
5. Cover the saucepan tightly with a lid and let it stand for 5 minutes. This allows the grits to absorb the water and partially cook.
6. Uncover the saucepan and add the evaporated milk, chopped cooked ham, shredded cheddar cheese, dry mustard, and hot sauce.
7. Stir all the ingredients together until they are well combined and the cheese is beginning to melt from the residual heat.
8. In a separate mixing bowl, lightly beat the eggs.
9. Pour the beaten eggs into the saucepan with the grits mixture.
10. Stir everything together thoroughly, ensuring the eggs are evenly distributed throughout the mixture.
11. Grease a 9-inch quiche pan or deep-dish pie pan generously with butter or cooking spray. This will prevent the quiche from sticking.
12. Pour the ham and grits mixture into the prepared quiche pan, spreading it evenly.
13. Bake in the preheated oven for 35 minutes, or until the quiche is set and the top is lightly golden brown.
14. To check for doneness, gently shake the quiche. It should be set around the edges and only have a slight jiggle in the center. You can also insert a knife into the center; if it comes out clean, the quiche is done.
15. Remove the quiche from the oven and let it stand for 5-10 minutes before serving. This allows the quiche to set further and makes it easier to slice.

Expert Tips & Tricks

• For a richer flavor, try using a combination of cheeses, such as Gruyere or Monterey Jack, in addition to the cheddar.
• If you don’t have evaporated milk on hand, you can substitute it with whole milk or half-and-half. Keep in mind that this might slightly alter the texture of the quiche.
• To prevent the top from browning too quickly, you can loosely tent the quiche with aluminum foil during the last 10-15 minutes of baking.
• For a spicier kick, add a pinch of cayenne pepper to the grits mixture.
• If you’re preparing this quiche for a brunch party, you can assemble it ahead of time and store it in the refrigerator overnight. Just be sure to add a few extra minutes to the baking time.
• If you find the grits are too thick after the 5-minute resting period, add a splash more evaporated milk to loosen them up before adding the remaining ingredients.

Serving & Storage Suggestions

This Ham and Grits Crustless Quiche is delicious served warm or at room temperature. Garnish it with a sprinkle of fresh parsley or chives for a pop of color. It pairs perfectly with a side salad, fresh fruit, or a simple green vegetable.

Leftover quiche can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave until warmed through. You can also freeze individual slices of quiche for longer storage. Wrap them tightly in plastic wrap and then in foil before freezing. Thaw in the refrigerator overnight before reheating. Reheating in the oven will give the best results, helping to maintain the texture of the quiche.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	422.3 kcal	N/A
Calories from Fat	256 g	61%
Total Fat	28.5 g	43%
Saturated Fat	14.3 g	71%
Cholesterol	241.4 mg	80%
Sodium	381.2 mg	15%
Total Carbohydrate	9.3 g	3%
Dietary Fiber	0.1 g	0%
Sugars	0.3 g	1%
Protein	31.3 g	62%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the ham with sautéed mushrooms, bell peppers, or spinach.
• Dairy-Free: Use plant-based milk like almond or oat milk instead of evaporated milk and dairy-free cheddar cheese. Be sure to choose a plant-based milk that is unsweetened and unflavored for the best results.
• Spicy: Add diced jalapeños or a dash of your favorite chili flakes for extra heat.
• Herby: Stir in fresh herbs like thyme, rosemary, or oregano for a more aromatic flavor.
• Different Cheese: Experiment with different cheeses, such as pepper jack for a spicy kick, or Swiss for a nutty flavor.
• Grain-Free: While this recipe is naturally gluten-free due to the absence of a wheat-based crust, ensure the grits you use are certified gluten-free if you have a sensitivity.

FAQs (Frequently Asked Questions)

Q: Can I use stone-ground grits instead of quick-cooking grits?
A: While you can, stone-ground grits require a longer cooking time. You would need to pre-cook them before adding them to the quiche mixture to ensure they are fully cooked through.

Q: Can I make this quiche ahead of time?
A: Yes! This quiche is perfect for making ahead of time. Assemble it completely, cover it tightly, and store it in the refrigerator for up to 24 hours before baking.

Q: How do I prevent the quiche from sticking to the pan?
A: Generously grease your quiche pan with butter or cooking spray. You can also line the bottom of the pan with parchment paper for extra insurance.

Q: What if my quiche starts to brown too quickly?
A: If the top of the quiche is browning too quickly, loosely tent it with aluminum foil during the last 10-15 minutes of baking.

Q: Can I freeze this quiche?
A: Yes, you can freeze individual slices of the baked quiche. Wrap them tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before reheating. Reheating in the oven will give the best texture.

Final Thoughts

This Ham and Grits Crustless Quiche is more than just a recipe; it’s a taste of Southern comfort, simplified for modern life. It’s a reminder of lazy Sunday brunches and cherished family recipes passed down through generations. So, gather your ingredients, preheat your oven, and let the aroma of ham and grits fill your kitchen. I encourage you to try this recipe, add your own personal touch, and share it with those you love. Bon appétit!