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
- Preheat oven to 350°.
- Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 teaspoons bacon drippings to a saucepan.
- Bring drippings, milk, and butter to a boil over medium heat.
- Gradually whisk in grits, 1 teaspoon salt, and 1/2 teaspoon 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 teaspoon salt, and 1/2 teaspoon 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.