Bacon-and-Cheddar Grits Quiche Recipe

Name: Bacon-and-Cheddar Grits Quiche Recipe
Total time: 225 min
Ingredients: 6 thick bacon slices; 2.25 cups milk; 2 tablespoons butter; .5 cup uncooked stone-ground grits; 2 teaspoons kosher salt, divided; 1 teaspoon black pepper, divided; 2.5 cups shredded sharp Cheddar cheese, divided; 6 large eggs; 2.5 cups half-and-half; 1 cup heavy cream; .33 cup sliced green onions

3.6

(7)

7 Reviews

This comforting quiche takes the cake.

By Southern Living Editors

Updated on January 9, 2023

Active Time:

1 hrs 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.

Bacon-and-Cheddar Grits Quiche — Alison Miksch

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.