Bacon-and-Cheddar Grits Quiche Recipe


This comforting quiche takes the cake.

Active Time:
1 hrs 5 mins
Total Time:
3 hrs 45 mins
10 serves

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

Bacon-and-Cheddar Grits Quiche

Alison Miksch


  • 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

  • cup sliced green onions


  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.


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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