Ingredients

The following ingredients have 10 Servings
  • 6 thick bacon slices
  • 2 1/4 cups milk
  • 2 tablespoons butter
  • 1/2 cup uncooked stone-ground grits
  • 1-1/2 teaspoons salt (divided)
  • 1 teaspoon 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

Instruction

  • Preheat oven to 350 degrees. Cook bacon until crisp, drain and crumble reserving 2 tablespoons bacon drippings. Save bacon for topping later.
  • Add reserved bacon drippings, milk, and butter in a medium saucepan and bring to a boil over medium heat. Gradually whisk in grits, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook and whisk constantly until very thick, about 15 minutes. Remove from heat and let stand 10 minutes. Stir in 1 cup cheese and let stand another 10 minutes.
  • Stir in 1 egg and spread in a 9-inch springform pan coated with cooking spray.
  • Bake at 350 degrees 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. (Continue cooking or cool and refrigerate overnight after this step.)
  • Reduce oven temperature to 325 degrees (or preheat oven to 325 degrees in the morning). Combine half-and-half, cream, onions, and remaining 5 eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour over grits and sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
  • Bake for 1 hour and 15 minutes or until lightly browned and just set. Let quiche stand 20 minutes. Run a sharp knife around edges of quiche, then remove sides of pan. Serve immediately.