Ham & Grits Quiche
|Fresh mushrooms||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Milk||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Eggs||4 , beaten|
|Dry mustard||1⁄2 Teaspoon|
|Swiss cheese||1⁄2 Cup (8 tbs), shredded|
|Cheddar cheese||1⁄2 Cup (8 tbs), shredded|
|Cooked ham||3⁄4 Cup (12 tbs), chopped|
|Sausage links||4 , chopped and cooked|
|9 inch baked pie crust||1 (Deep Dish)|
|Bacon slices||3 , chopped and cooked|
|Quick cooking grits||1⁄2 Cup (8 tbs), cooked|
Saute mushrooms and onion in butter until tender.
In medium mixing bowl, combine milk, whipping cream, eggs, dry mustard, pepper and nutmeg.
In separate mixing bowl, combine Swiss cheese and Cheddar cheese.
Sprinkle ham and sausage over bottom of crust.
Top with half of cheese and all of bacon.
Spread mushroom mixture over bacon.
Sprinkle with remaining cheese.
Pour cream mixture over cheese.
Convection Bake at 325°F for 45 to 50 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before serving.