Saw this on an Instagram feed and thought it would be great for a Mother's Day brunch. It was spot on! I followed two bits of sage advice from other reviewers -- I made the crust the day before, and I used the melted shredded cheese on top of the grits crust to seal the inside edge of the springform pan. I let my filling and the crust come to close to room temp before pouring and baking this morning. I did not get a drop of leakage! Wonderfully tasty and light quiche, and approved by Mom!Read More
I Googled and found this recipe and went to make it and realized I didn't have quite all of the ingredients. of course, I never really go straight by any recipe, sometimes a success and sometimes problematic. I LOVE the grits "crust" for a "quiche", much better than regular pie crust, in my opinion. This grits crust could be used for all kinds of things. I only had instant grits, so cooked per recipe and just cooked slow for longer period of time and they turned out great. Once you cook/cool the crust and layer on the cheese, definitely let it melt a bit and then spread and press the edges out and down into the springform pan. I did this and had no leakage. I used about half sharp cheddar and half gruyere, as that is what I had, and it tasted great. I also cooked some mushrooms and scallions and threw that in with the eggs, along with a small amount of very finely diced ham - kind of cleaned out the fridge. I also realized I didn't have half & half, so substituted about 1 Cup of Ricotta. It turned out GREAT. Loved it and I will make this again. You could throw in all kind of ingredients - just be careful about compensating for additional liquids, so that the egg mixture cooks properly. Also be careful about the amount of salt, if you add other ingredients that are salty (like ham)....Read More
This was a huge hit for Christmas day brunch! Next time I will do steps 1-3 the night before, but it actually was not that time consuming - just need to plan for a few of the steps that require setting. I used the time to prep other foods and clean up.. I will experiment with different cheeses. Wonderful recipe!Read More
I made this for one of the Thanksgiving days breakfasts. I have a gluten free granddaughter so I thought I would try this. EVERYONE loved it. I would definitely make this again. I had a little egg seepage so next time I am going to have to be a little more careful. I made the crust the day before and I mixed the egg mixture and stored it in a container and I crumbled the bacon and put it in a baggie. In the morning I just put everything together and baked it. Came out fine. Served it with fresh fruit salad and an a apple sausage loaf. Devine Would not change anything in the original recipe.Read More
I followed the recipe and had no issues. Came out perfect! Everyone loved it! I'll definitely make againRead More
Here's the key to not having your quiche leak out: Once you take the grits out of the oven, put the cheese on top of that, and melt it down to where it creates a nice barrier. Pull it out, let it cool for 5-10 minutes. THEN slowly pour the quiche mixture on top of that and it should stay just fine. Either that or just get a better springform.Read More
Thanks SL for the worst idea ever. Such a disappointment. I have no idea how it tasted because it ended up on the bottom of my oven despite being wrapped in foil and sitting in a jelly roll pan. I would recommend using something other than a springform pan.Read More
Many years ago, I learned that lesson. I always wrap my springform pans with heavy foil to prevent a leaky mess. Another thing is press your grits base tightly against the outer springform ring. Another option is to line your springform pan with parchment paper.Read More
I didn't mind the preparation but when I poured the quiche mixture into my brand new Wilton spring form pan, it immediately started leaking. it is still in the oven and I am hoping there will be some quiche left when it finishes baking. Right now it looks like there will be more in the baking sheet. Maybe there should have been some pan preparation tips to start. I am pretty unhappy about this because it was supposed to be for a brunch tomorrow.
I mentor a group of young women and teach them to cook using a six-week program. I demonstrated this Quiche recipe for them last week and it was incredible! However, to speed up the process, I did steps 1-3 the day before. Then the day of our class, all I had to do was combine the eggs and cream, etc. and pour it over the prepared grits crust and pop it into the oven! It gave a perfect result! I will definitely do that when I make this for my family when I make it again. It really simplified the preparations and gave a brunch dish that was so delicious!
The custardy quiche part was heavenly. So was the crust..only it wasn't exactly crusty.
I too will reduce salt by a half next time.
Also, this recipe takes a long time to make.
Start very early is you want to eat at your normal time.
Ours was ready at 10:30 pm!Read More
I too miscalculated the time it took and what was supposed to be dinner turned into reheated breakfast-totally my fault since I didn't thoroughly read the recipe. The only change I would make is to reduce the salt by half otherwise an outstanding dish.Read More
This is, indeed, an outstanding recipe. In my enthusiasm, I miscalculated the amount of time for preparation, and upon a lovely Sunday morning, had everyone enjoying it at noon - however, all reported that it was well worth the wait. I intend to prepare ahead of time, this time, and have it ready to pop in the oven on Christmas day while we open presents. There are a few steps that take a while in down time - not necessarily in prep time, so allow for that. This recipe is rich, balanced, light textured and delightful. I chose Irish White Cheddar for the cheese, and took a little risk, throwing in just a little fresh basil. It turned out quite well. Five stars - highly recommend. Bon Appetit!Read More
Excellent!! Well worth the effort.Read More