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Bacon-and-Cheddar Grits Quiche

Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

Hands-on time 1 hr, 5 mins
Total time 3 hrs, 45 mins
Yield

Makes 10 servings

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 1/4 cups milk
  • 2 tablespoons butter
  • 1/2 cup uncooked stone-ground grits
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 1/2 cups shredded sharp Cheddar cheese, divided
  • 6 large eggs
  • 2 1/2 cups half-and-half
  • 1 cup heavy cream
  • 1/3 cup sliced green onions

How to Make It

  1. Preheat oven to 350°. 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 1/2 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° for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes.

  4. Reduce oven temperature to 325°. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.

  5. Bake at 325° 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.