Bacon and Cheddar Grits Quiche

If you only try one recipe I posted this year, THIS IS THE ONE. A crust made of cheesy grits, with a layer of cheese on top of them THEN topped with an egg mixture that is more like a creamy custard. Did I mention there is also BACON??

Leftovers warmed beautifully the next day on a pizza stone on a low temp oven. If you're looking for a breakfast or brunch item that is sure to impress and can be made through Step 3 the day before, look no further.  

I can't say enough wonderful things about this wonderful recipe. 

6 thick bacon slices

2 1/4 cups milk

2 T. butter

1/2 cup uncooked stone ground grits

2 t. kosher salt, divided

1 t. 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 degrees. Cook bacon in a skillet over medium heat until crisp. Remove bacon, drain and crumble. Transfer 2 t. bacon drippings a saucepan.

2.  Bring drippings, milk and butter to a boil over medium heat. Gradually whisk in grits, 1 t. salt and 1/2 t. pepper. Cook, whisking constantly for 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 which is lightly coated with cooking spray.

3. Bake at 350 for 25 minutes or until set and browned. Spring remaining 1 1/2 cups of cheese over warm grits, spreading to edges. Let stand 15 minutes.

AT THIS POINT YOU CAN REFRIGERATE OVERNIGHT.

4.  Reduce oven temperature to 325 degrees. Combine half and half, cream, onions, remaining 5 eggs, 1 t. salt and 1/2 t. pepper. Pour over grits. Sprinkle with crumbled bacon. Place pan on a foil lined baking sheet.

5. Bake at 325 degrees for 1 hour and 15 minutes or until lightly browned and just set.  (NOTE:  I cooked mine 1 hour and 20 minutes.)  Let stand 20 minutes.  Run a sharp knife around edges of quiche.  Carefully remove sides of pan.

Garnish with chopped chives if desired.  

From Southern Living December 2014