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Three Cheese Quiche with Grits Crust

Cheese, eggs, and grits all served in a pie. Very satisfying for a nice weekend brunch.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Brunch/ Breakfast/ Dinner
Cuisine: American
Servings: 4 -6 servings
Author: Stephanie


  • Grits Crust
  • 1/2 cup yellow grits organic
  • 1 2/3 cup water
  • 1/2 cup cheddar cheese
  • 1 tbsp. butter
  • Quiche Filling
  • 1/2 cup chopped yellow onion
  • 2-3 cloves garlic chopped
  • Himalayan Pink Sea Salt **
  • 1/2 tbsp. butter
  • 5 eggs
  • 2 ounces softened cream cheese dotted
  • 1/2 cup half & half
  • 1 1/2 cups sharp cheddar cheese
  • 1 cup monterey jack cheese
  • 2 tbps. chopped fresh parsley or 1/2 tsp. dried parsley
  • salt & pepper to taste


  • Grits crust
  • Preheat oven 350 degrees
  • Bring water to boil and slowly add grits
  • Reduce heat to medium low and cook approximately ten minutes. You want the grits to be a fairly thick consistency
  • Remove from heat and add 1/2 cup of sharp cheddar cheese and 1/2 tbsp. butter
  • Pour grits into pie plate and press down firmly. Drizzle with remaining 1/2 tbsp. butter
  • Cook in 350 degree preheated oven about 7-8 minutes
  • Remove from oven and set aside
  • Quiche Filling Instructions
  • Meanwhile saute onion, chopped garlic in 1/2 tbsp. butter with a sprinkle of Himalayan Pink Sea salt. Remove from heat and set aside
  • In large mixing bowl beat eggs, cream cheese, cheddar, Monterey jack, half & half with fork.
  • Add sautéed onions, garlic mixture, parsley and dash of cayenne pepper*
  • salt & pepper to taste
  • Pour over grits crust
  • Bake in preheated 350 degree oven 35-40 minutes


**I hope to share some useful information on the benefits of Himalayan Pink Sea Salt but you can actually just use whatever salt you have on hand.
*cayenne pepper is optional