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