Wheat Free Ham and Swiss Breakfast Pie

Savory Ham-and-Swiss Breakfast Pie

Southern Living OCTOBER 2005

• Yield: Makes 8 servings
• Cook time: 1 Hour, 10 Minutes
• Prep time: 20 Minutes
• Stand: 20 Minutes

Ingredients

• 1 2/3 cups water
• 1 cup whipping cream
• 2 garlic cloves, pressed
• 2 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup uncooked quick-cooking grits

• 1 1/4 cups (5 ounces) shredded Swiss cheese, divided
• 8 large eggs, divided
• 1/2 pound cooked ham, diced
• 4 green onions, chopped
• 1/2 cup milk
• Garnish: chives

Preparation

Bring first 6 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, whisking occasionally, 5 to 7 minutes. Add 1/2 cup cheese, stirring until cheese melts. Remove from heat, and let stand 10 minutes. Lightly beat 2 eggs, and stir into grits mixture; pour into a lightly greased 10-inch deep pie plate.

Bake at 350° for 20 minutes; remove from oven. Increase oven temperature to 400°.

Sauté ham and onions in a nonstick skillet over medium-high heat 5 minutes or until onion is tender. Layer ham mixture evenly over grits crust. Whisk together milk and remaining 6 eggs; pour over ham mixture. Sprinkle remaining 3/4 cup cheese evenly over egg mixture.

Bake at 400° for 35 minutes. Let stand 10 minutes, and cut into wedges. Garnish, if desired.