Turkey Ham Quiche in a Grits Crust
Quiche with a Southern and a Southwestern flare.
Ingredients
- 2 cup water
- 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)
Directions:
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.
Nutritional Info (per serving)
| CALORIES | 262 cals |
| Kilojoules | 1,097 kJ |
| Fat | 12.0 g |
| Saturated Fat | 5.0 g |
| Cholesterol | 246 mg |
| Sodium | 590 mg |
| Carbohydrates | 19.0 g |
| Fiber | 0.7 g |
| Total Sugars | 4.0 g |
| Protein | 18.0 g |
| Calcium | 274.0 mg |
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