Bacon-and-Cheddar Grits Quiche Recipe 

Active Time: 1 hr 5 mins

Total Time: 3 hrs 45 mins

Yield: 10 serves

Spread cheese to the edge of the warm, bacony grits "crust" to prevent any custard from seeping out while the quiche bakes.

 

Ingredients

·       6 thick bacon slices

·       2 ¼ cups milk

·       2 tablespoons butter

·       ½ cup uncooked stone-ground grits

·       2 teaspoons kosher salt, divided

·       1 teaspoon black pepper, divided

·       2 ½ cups shredded sharp Cheddar cheese, divided

·       6 large eggs

·       2 ½ cups half-and-half

·       1 cup heavy cream

·       ⅓ cup sliced green onions

Directions

1. Preheat oven to 350°F. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.
2. Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and ½ tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.
3. Bake at 350°F for 25 minutes or until set and browned. Sprinkle remaining 1 ½ cups cheese over warm grits, spreading to edges. Let stand 15 minutes.
4. Reduce oven temperature to 325°F. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and ½ tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
5. Bake at 325°F for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.

Tips

Make It Ahead: Bake up to 2 days ahead, and chill. Or prepare the recipe through Step 3, then top with custard and bake when you're ready for a hot quiche on a cold morning.

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Ingredients

      ·       6 thick bacon slices
·       2 ¼ cups milk
·       2 tablespoons butter
·       ½ cup uncooked stone-ground grits
·       2 teaspoons kosher salt, divided
·       1 teaspoon black pepper, divided
·       2 ½ cups shredded sharp Cheddar cheese, divided
·       6 large eggs
·       2 ½ cups half-and-half
·       1 cup heavy cream
·       ⅓ cup sliced green onions
Directions

1. Preheat oven to 350°F. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.
2. Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and ½ tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.
3. Bake at 350°F for 25 minutes or until set and browned. Sprinkle remaining 1 ½ cups cheese over warm grits, spreading to edges. Let stand 15 minutes.
4. Reduce oven temperature to 325°F. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and ½ tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
5. Bake at 325°F for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.

Tips

Make It Ahead: Bake up to 2 days ahead, and chill. Or prepare the recipe through Step 3, then top with custard and bake when you're ready for a hot quiche on a cold morning.

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Mama's Italian Wedding Soup

 Mama's Italian Wedding Soup

This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.

·       Submitted by Eileen Mintz

·       Prep Time: 20 mins

·       Cook Time:  25 mins

·       Total Time: 45 mins

·       Servings: 10

·       Yield: 10 servings

Ingredients

      ·      1 pound extra-lean ground beef
·       2 eggs, beaten
·       ¼ cup dried bread crumbs
·       2 tablespoons grated Parmesan cheese
·       1 teaspoon dried basil
·       3 tablespoons minced onion
·       2 ½ quarts chicken broth
·       2 cups spinach - packed, rinsed and thinly sliced
·       1 cup seashell pasta
·       ¾ cup diced carrots

Directions

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Nutrition Facts

             

Calories169
Total Fat 7g
Saturated Fat 2g
Cholesterol 71mg
Sodium 1045mg
Total Carbohydrate 13g
Dietary Fiber 1g
Total Sugars 2g
Protein 13g
Vitamin C 3mg
Calcium 39mg
Iron 2mg
Potassium 221mg