Quiche with a Southern and a Southwestern flare.
Preparation Time: 25 mins
Cooking Time: 1 hr
Yield: 6 x slices
CRUST: Preheat oven to 400ºF. In a 2-quart saucepan, over high heat, bring water, salt, dried onions, and a dash of white pepper to a boil. Slowly stir in grits. Return to boil; stirring constantly, cook 5 minutes or until very thick.
Remove pan from heat. In small bowl combine small amount of cooked grits with beaten egg; add back into saucepan with cooked grits, blending thoroughly.
In lightly greased 10-inch pie plate, spread grits mixture in bottom and up sides of pie plate. Bake in a preheated oven for 25 to 30 minutes or until edges are lightly browned and crust is firm (note: recipe may be prepared to this point, cooked, covered and refrigerated until ready to serve).
FILLING: Layer turkey ham, chilies and cheese over bottom of cooked grits crust. In small bowl combine milk, 4 eggs, mustard and 1/4 teaspoon white pepper. Pour over ham mixture.
Bake in a preheated 350ºF oven for 30 to 35 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.