Bacon-and-Cheddar Grits Quiche

XMas Morning
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


  1. Preheat oven to 350°.
  2. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 teaspoons bacon drippings to a saucepan.
  3. Bring drippings, milk, and butter to a boil over medium heat.
  4. Gradually whisk in grits, 1 teaspoon  salt, and 1/2 teaspoon  pepper; cook, whisking constantly, 15 minutes or until very thick.
  5. Remove from heat; let stand 10 minutes.
  6. Stir in 1 cup cheese; let stand 10 minutes.
  7. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.
  8. Bake at 350° for 25 minutes or until set and browned.
  9. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges.
  10. Let stand 15 minutes.
  11. Reduce oven temperature to 325°.
  12. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
  13. Bake at 325° for 1 hour and 15 minutes or until lightly browned and just set.
  14. Let stand 20 minutes.
  15. Run a sharp knife around edges of quiche; remove sides of pan.

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