BACON AND CHEDDAR GRITS QUICHE

Ellen Bales

By
@Starwriter

When I saw this recipe I said OMG, I want this NOW! My mouth is watering, no kidding! Wouldn't this be an ideal breakfast for those holiday guests? Even though it takes awhile to prepare, it would be worth it just to hear the oohs and aahs from guests.
Recipe & photo: Southern Living Magazine
12-14-14


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Serves:

10

Prep:

1 Hr 5 Min

Cook:

2 Hr 40 Min

Method:

Bake

Ingredients

6 slice
thick bacon
2-1/4 c
milk
2 Tbsp
butter
1/2 c
uncooked stone-ground grits
2 tsp
kosher salt, divided
1 tsp
black pepper, divided
2-1/2 c
shredded sharp cheddar cheese, divided
6 large
eggs
2-1/2 c
half and half
1 c
heavy cream
1/3 c
sliced green onions

Directions Step-By-Step

1
Cook bacon in a skillet over medium heat until crisp; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.
2
Bring drippings, milk, and butter to a boil over medium heat in the saucepan. Gradually whisk in grits, 1 tsp. salt, and 1/2 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.
3
Bake in a preheated 350º oven 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.
4
Reduce oven temp to 325º. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp.salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
5
Bake at 325º 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, and serve.
6
NOTE: This dish just cries out for a side of fresh fruit and some strong, hot coffee!

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom