Ham and Swiss Breakfast Pie

This "pie" is a simple recipe that I'll use again. It's real easy to substitute other ingredients depending if you are using the dish for brunch, breakfast or dinner. Change it up with sausage, bacon. Use Gouda cheese or Parmesan  Add in some chopped asparagus for a brunch type dish.  

No matter what.....it will be great!

I followed the recipe exactly last night and paired it with sliced tomatoes and fruit topped with a little mixture of sour cream and brown sugar.

1 1/3 cups water or chicken broth (I prefer the broth, but if you use it omit the salt)

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 oz.) shredded Swiss Cheese

8 large eggs, divided

1/2 lb. cooked ham, diced

4 green onions, chopped

1/2 cup milk

Garnish with fresh chopped chives

Preheat over to 350 degrees. Bring first 6 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, whisking occasionally 5-7 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 dish pie plate.

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

Saute ham and onions in a nonstick skillet over medium-high heat 5 minutes or until onion is tender. 

Layer ham mixture over grits crust. Whisk together milk and remaining 6 eggs; pour over ham mixture.  

Sprinkle remaining cheese over mixture. 

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

Have a Frittata!

A frittata is egg-based and can be very versatile as many different ingredients can be mixed and matched for a different outcome every time. It’s like a quiche without a crust. Make sure you use a skillet that can be used on top of the stove as well as under the broiler.

6 eggs, beaten

1 oz. Parmesan

Pinch Salt

1 tsp. butter

½ cup roasted asparagus

½ cup ham, chopped

1 T. Parsley, chopped

I roasted the asparagus and onion with a little olive oil for about 30 minutes.


Preheat oven to broil.

In a medium bowl blend eggs, cheese, pepper and salt.


Heat a 12 inch, nonstick skillet over medium heat. Add butter and allow it to melt.

Add asparagus and ham to skillet. Saute 2-3 minutes.


Pour egg mixture into skillet and cook 4-5 minutes or till set on the bottom.

Sprinkle with Parsley.

Place under the broiler 3-4 minutes until the top is done and slightly brown.

Cut the frittata into wedges and serve. Pair it with a nice salad and your favorite white wine.

Ham and Tomato Pie

I took this recipe from Southern Living (April, 2007). It really is a great way to use leftover ham after Easter, or any other time you have ham. While it would be real easy to use deli ham to make this dish the magazine states that since the moisture content is very high in deli ham it won’t work out right.

This is always a hit around here. I serve with a salad as you can see in the picture.

Unfortunately the salad overpowers the quiche in this picture. You can see it a little better below.

1 (8 oz.) pkg. sliced cooked ham
½ cup sliced green onions (about 4 onions)
1 (9-inch) frozen unbaked pie shell (you don’t have to thaw it beforehand)
1 T. Dijon mustard
1 cup (4 oz.) shredded Mozzerella cheese, divided
2 medium plum tomatoes, sliced
1 large egg
1/3 cup half-and-half
1 T. chopped fresh basil
1/8 t. pepper
Garnish with basil sprigs and tomato slices

Saute ham and green onion in a large nonstick skillet over medium heat for five minutes or until ham is brown and any liquid evaporates.

Brush bottom of pie shell evenly with mustard; spring with ½ cup mozzerella cheese. Spoon ham mixture evenly over the cheese, and top with single layer of sliced tomatoes.

Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining ½ cup cheese.

Bake on lowest oven rack at 425 degrees for 20-23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.