A couple of things to know about this Pie. It isn't dessert. It's a side dish. And, the recipe calls for quick grits, but you can use "REAL," just adjust the cooking time. (Did you take my three-part Grits 101 course a while back? Here's the first post. Here's the second post. Here's the third post. Now you know everything you ever wanted to know about grits!)
1 and 2/3 cup water
1 cup whipping cream
3 cloves garlic, very finely chopped
2 TBSP butter
1 tsp salt
1/4 tsp pepper
2/3 cup uncooked quick-cooking grits
1 and 1/4 cup shredded Swiss cheese, divided
8 eggs, divided
1 onion, chopped
4 green onions, chopped
1/2 cup milk
1/2 lb cooked and diced ham (optional)
Fresh chives (optional)
Bring first 6 ingredients to a boil in a saucepan; gradually whisk in grits.
Cover and reduce heat. Simmer 5-7 minutes, whisking occasionally.
Now, if you're using the REAL grits, use 2 full cups of water and let cook for about 15-20 minutes. Stir often so there is no sticking on the bottom of the pan. Add additional water if needed.
Add 1/2 cup of the cheese, stirring until the cheese melts. (you'll use the rest of the cheese in a minute....)
Remove from heat; let stand 10 minutes.
Lightly beat 2 eggs (you'll use the rest of the eggs in a minute....) and stir into grits mixture.
Pour into a greased 10" deep-dish pie plate.
Bake at 350 degrees for 20 minutes; remove from oven.
Increase oven temp to 400 degrees.