Quiche with a Southern and a Southwestern flare.
Author: National Turkey Federation, adapted by CalorieKing
Serves: 6 person(s)
Preparation Time: 25 mins
1 dash of white pepper (for crust)
1 tsp dried onion
3/4 cup quick cooking grits, dry
1 large egg, beaten (for crust)
1 1/2 cup cubed lean turkey ham
1 can (4 oz) green chilies, drained and chopped
1 cup shredded reduced-fat Monterey Jack cheese
1 cup skim milk
4 large eggs (for filling)
2 tsp prepared mustard
1/4 tsp white pepper (for filling)
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.
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