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
- 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.
- 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.
- 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.
- 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.
- 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.
