Shrimp and Grits Quiche

Crust
2 cups water
Dash of white pepper
1 tablespoon onion, dried and minced
1/2 tsp. salt (winning recipe did not use salt)
3/4 cup quick cooking grits
1 large egg, beaten

Filling
6 slices bacon, cooked and crumbled
1 cup shrimp, coarsely chopped
1 cup sausage, thinly sliced (Hillshire Farms Hot Smoked Sausage was used in the winning recipe)
1/2 cup onions, chopped
1 cup Swiss cheese, shredded
1 cup cheddar cheese, shredded
4 eggs, beaten
1 1/2 cups half and half
2 tablespoons parsley, chopped
1 clove garlic, minced
1 teaspoon Old Bay Seasoning
1/2 teaspoon celery seed

Salt and pepper to taste

For the crust, preheat oven to 400 degrees. In a three-quart saucepan, bring water, salt, dried onions and white pepper to a boil. Slowly stir in grits. Return to a boil, and then reduce heat to medium. Cook for five minutes or until very thick, stirring constantly. Remove pan from heat. In a small bowl, combine a small amount of cooked grits with beaten egg. Add back into saucepan with cooked grits blending thoroughly. Spread grits mixture in bottom and up sides of a lightly greased pie plate. Bake in preheated oven for 20 to 25 minutes or until edges are lightly browned and crust is firm.

For the filling; sprinkle the bacon, shrimp, sausage, onion and Swiss and cheddar cheese over the crust. In a small bowl, mix eggs and half and half until combined. Add parsley, garlic, Old Bay seasoning, celery seed, salt and pepper. Pour egg mixture over crust and bake 55 to 60 minutes in a 350-degree oven. Cool 5 to 10 minutes before serving.

This is a delicious and unique twist on shrimp and grits. Serve for dinner with a salad and muffin for a perfect meal. Add some cayenne pepper to the egg mixture for a little more heat and flavor.