Breakfast Quiche Recipe with a Stone-Ground Grits Crust
Crispy Prosciutto Quiche with Grits Crust
This Breakfast Quiche with a Stone-Ground Grits Crust combines everything we love about a hearty morning meal: creamy eggs, sharp white cheddar, crispy prosciutto, fresh herbs, and the rich, naturally sweet flavor of freshly milled corn.
There is something special about a slow Southern breakfast—the kind that fills the kitchen with the smell of butter, fresh herbs, and something baking in the oven. While a classic quiche is a beloved breakfast staple, we decided to give this timeless dish a Southern twist by replacing the traditional pastry crust with something even more flavorful: a golden crust made from stone-ground grits.
At McEwen & Sons, we believe grains are meant to be enjoyed with their full flavor intact. Stone-ground grits are milled slowly to preserve the natural oils, texture, and character of the corn, creating a crust that is rustic, flavorful, and unlike any traditional pie crust.
Whether you are serving brunch for family, preparing a special holiday breakfast, or simply looking for a new way to enjoy stone-ground grits, this quiche is a beautiful addition to your table.
Why Use Stone-Ground Grits Instead of a Traditional Quiche Crust?
Most quiches are made with a flour-based pastry crust, but a grits crust adds a unique Southern flavor and texture that pairs beautifully with eggs and cheese.
Stone-ground grits create a crust that is:
Naturally sweet and buttery from the corn
Slightly rustic with a satisfying texture
Gluten-free when prepared with gluten-free ingredients
A wonderful way to showcase heirloom-style grains
Unlike instant grits, which are processed for speed and convenience, stone-ground grits retain more of the corn’s natural flavor and nutrients. They take a little longer to cook, but the depth of flavor and the nutritional value is worth the extra time.
The Secret to a Perfect Grits Crust
The key to a successful grits crust is cooking the grits until they are thick and creamy before baking.
For the best texture:
Cook your grits slowly until they become thick enough to hold their shape.
Allow them to cool slightly before adding the egg.
Press the crust firmly into a well-greased pie dish.
Bake the crust before adding the filling to create a sturdy base.
This extra step ensures your quiche slices beautifully and gives the crust a lightly golden finish.
Ingredients
Stone-Ground Grits Crust
2 cups water (or half water, half milk)
1 teaspoon salt
1 tablespoon butter
½ cup finely grated Parmesan cheese
1 egg
Quiche Filling
6 large eggs
1 cup half-and-half
1½ cups shredded white cheddar cheese
4–6 slices prosciutto
2 scallions, thinly sliced
1 tablespoon fresh chives (optional)
½ teaspoon fresh thyme (optional)
Salt and freshly cracked black pepper
How to Make Breakfast Quiche with a Grits Crust
1. Prepare the Crispy Prosciutto
Preheat oven to 375°F.
Place prosciutto slices on a baking sheet and bake for 8–12 minutes until crisp. Allow them to cool, then break into small pieces.
The crispy prosciutto adds a salty, savory bite that balances the sweetness of the corn crust.
2. Make the Stone-Ground Grits Crust
Bring water (or water and milk mixture) to a boil. Slowly whisk in the stone-ground grits and salt.
Cook until thick and creamy, about 15–20 minutes, stirring occasionally.
Remove from heat and stir in butter and Parmesan cheese. Allow the mixture to cool slightly, then stir in one egg.
Press the grits mixture evenly into a greased pie dish.
Bake at 400°F for 20–25 minutes until the crust is set and lightly golden.
3. Prepare the Quiche Filling
Whisk together eggs, half-and-half, salt, and pepper.
Once the crust has baked, sprinkle half of the shredded cheddar cheese over the crust.
Add the crispy prosciutto, sliced scallions, and remaining cheese.
Pour the egg mixture over the filling and sprinkle with fresh herbs if desired.
4. Bake the Quiche
Reduce oven temperature to 325°F.
Place the pie dish on a sheet pan to catch any drippings, then bake for approximately 1 hour and 15 minutes, or until the quiche is lightly browned and just set in the center.
Allow the quiche to rest for 20 minutes before slicing.
This resting time allows the filling to finish setting and makes for cleaner slices.
Frequently Asked Questions
Can I make a quiche crust with grits?
Yes! Cooked stone-ground grits make an excellent alternative to a traditional pastry crust. When combined with cheese and egg, they bake into a firm, flavorful crust perfect for quiche.
What is the difference between stone-ground grits and regular grits?
Stone-ground grits are made by slowly grinding whole dried corn kernels between stones. This traditional process preserves more of the corn’s natural nutritional value, flavor, texture, and oils compared to more heavily processed grits.
What other fillings can I add to a grits crust quiche?
This crust pairs beautifully with many Southern-inspired fillings. Try:
Spinach and mushrooms
Roasted peppers and goat cheese
Sausage and caramelized onions
Tomatoes and fresh basil
Ham and sharp cheddar
Try It With McEwen & Sons Stone-Ground Grits
For the richest flavor and best texture, start with freshly milled stone-ground grits from McEwen & Sons. Our grits are stone-ground in small batches using traditional methods that preserve the natural character of the corn. Bring the taste of authentic Southern milling into your own kitchen and experience why the best meals begin with the best ingredients.
Our Stone-Ground White Grits are milled in small batches using certified organic white corn to create their smooth, delicate flavor and naturally creamy texture. Known for their mild sweetness and clean corn taste, white grits are a classic Southern staple favored by chefs and home cooks alike. Because they are stone-ground using traditional methods, they retain the nutrient-rich germ and bran, offering a richer flavor and heartier consistency than quick or instant grits. Versatile and comforting, these whole-grain grits are perfect for breakfast bowls, savory sides, or timeless dishes like shrimp & grits.
